Black Bean Soup

Black Bean Soup

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

Prep Time

10

Minutes

Total Time

2:10

Hrs:Mins

Makes

4

servings

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
  1. Cook onion, garlic and bacon in 3-quart nonstick saucepan over medium heat about 3 minutes, stirring occasionally, until onion is tender.
  2. 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.
  3. 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.
Makes 4 servings (about 3/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Don't cheat on the cooking time! Simmering this soup over low heat for the full cook time will help extract the maximum flavor from the ingredients and ensure the beans are done.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 125
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 810 mg;
  • Total Carbohydrate 21 g
    • (Dietary Fiber 5 g,
  • Protein 10 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    • 1/2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.