1 tsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
3/4 tsp ground cumin and coriander
2 can each 19 oz. white kidney beans, dra, ined and rinsed
1 carrot salsa:
1 carrot, grated
4 tsp chopped fresh coriander or parsley
1 tsp lemon juice
1/2 tsp vegetable oil
Directions
In saucepan, heat oil over medium heat; cook onion and garlic,
stirring occasionally, for 3 minutes or until softened. Add cumin and
ground coriander; cook for 1 minute.
Add kidney beans and stock; bring to boil. Reduce heat, cover and
simmer for 15 minutes.
Carrot Salsa: Meanwhile, in bowl, stir together carrot, fresh
coriander, lemon juice and oil; set aside.
In food processor or blender, puree soup until smooth; if necessary,
return to saucepan and heat through. Season with salt and pepper to
taste. Serve topped with carrot salsa. Makes 4 servings. Typed in
MMFormat by cjhartlin@msn.com Source: The Canadian Living 20th
Anniversary Cookbook.
Servings: 4 servings
Bean Soup With Carrot Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bean; Dip; Mexican; Soup
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into history, at least as far back into history as pharonic Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Moving on, we find some recipe books published in the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are unconnected to the curry that is served today, but rather recipes for the types of meals prepared by the cooks of the nobility of that period. During the following few centuries, the powerful and rich houses competed with each other to offer the most extravagent banquests, and as a result the best chefs and their recipes were highly sought after. However, it wasn`t until the 19th century that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and publishing the recipes that were being prepared for the better households. By the advent of the 1900s, cook books were in great demand, as a result of increased literacy, people having increased free time and being a little richer. |
We hope you enjoy this Bean Soup With Carrot Salsa recipe.
