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
Academics have proved the existence of recipes far back into ancient history, in fact as far back into recorded history as the early Egyptians, and possibly even further than that. Having said that, mostly, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts is a series of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something we still use today. Aspicius also describes how the ancient chefs were skilled in the use of many different herbs, including a few that will be familiar to modern cooks such as basil, rue and asafoetida. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, such as rosemary and coriander. The introduction of these new foods and spices prompted an explosion in cookery books, most of which still exist in academic collections. Over the next few centuries, the rich and powerful families of the West strove to serve the most exotic banquets, and consequentially cooks and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. The introduction of television gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Bean Soup With Carrot Salsa recipe.
