Red Kidney Bean Soup
|Red kidney beans||1 Can (10 oz) (Drained)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Reduced calorie margarine||1 Tablespoon|
|Chicken broth||2 Cup (32 tbs)|
|Ground cumin||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Ground thyme||1⁄4 Teaspoon|
|Lemon juice||1 Tablespoon|
Place 1/2 of the beans and reserved liquid in blender container.
Cover and blend on high speed until almost smooth, about 1 minute.
Microwave onion, celery and garlic in margarine in 2 quart microwavable casserole uncovered on high 2 minutes; stir.
Microwave until onion is tender, 1 to 2 minutes longer.
Stir in remaining ingredients except lemon juice.
Cover tightly and microwave 5 minutes; stir.
Cover and microwave until hot and bubbly, 5 to 7 minutes longer.
Stir in lemon juice.