Black Bean Soup

 

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.