BLACK BEAN SOUP

Black Bean Soup image

Less is more flavor! This simple yet flavorful black bean soup draws upon Italian and southwestern influences.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h10m

Yield 4

Number Of Ingredients 12

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Ingredients

1 medium onion, chopped (1/2 cup)
1 large garlic clove, finely chopped
1 slice bacon, cut into pieces
3 cups Progresso™ chicken broth (from 32-oz carton)
1 cup water
1 medium carrot, coarsely chopped (1/2 cup)
1 medium celery stalk, coarsely chopped (1/2 cup)
1/2 cup dried black beans (4 oz)
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper
4 lemon wedges

Steps:

Cook onion, garlic and bacon in 3-quart nonstick saucepan over medium heat about 3 minutes, stirring occasionally, until onion is tender.
Stir in remaining ingredients except lemon wedges. Heat to boiling; boil 2 minutes. Reduce heat; cover and simmer about 2 hours or until beans are tender.
Place 1 cup of the soup in blender container. Cover and blend on high speed about 30 seconds or until of uniform consistency; stir into remaining soup mixture. Serve with lemon wedges.

Nutrition Facts : Calories 125, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 810 mg

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