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Black Bean Soup with Fruit Salsa Recipe

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This recipe for Black Bean Soup with Fruit Salsa, by , is from The Delaware County Senior Citizens Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1/4 cup diced seeded peeled cucumber
1/4 cup diced peeled mango
1/4 cup diced fresh pineapple
2 TBLS chopped sweet onion
1 1/2 tsp lime juice
1 1/2 tsp grated lime peel
1 1/2 tsp minced fresh cilantro
1/4 tsp chopped seeded jalapeno pepper
3 bacon strips, diced
3/4 cup chopped red onion
1 Anaheim pepper, seeded and chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1 can black beans, rinsed & drained
4 tsp lime juice
1 tsp ground cumin
1/2 tsp lemon-pepper seasoning
1/2 tsp ground coriander

Combine first 8 ingredients; set aside. In saucepan, saute bacon & onion until bacon is crisp; drain. Add Anaheim pepper and garlic; saute for 2 minutes. Stir in the remaining ingredients. Bring to a boil, Reduce heat; simmer, uncovered, for 10 minutes
Cool slightly. Puree half of the soup in a blender; return to the pan. Bring to a boil. Reduce heat; simmer for 5 minutes. Serve with fruit salsa.

Number Of Servings:
Number Of Servings:
3 cups




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