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Black Bean Soup

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

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( 23 Ratings)

23 Ratings

5 Stars 57%

4 Stars 17%

3 Stars 17%

2 Stars

1 Stars

Member Reviews ( 6 )

4c104144-3bc6-4f9b-b6f2-d1be202ecca4

Prep Time 10 min
Total Time 2 hr 10 min
Servings 4

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 125
Calories from Fat: 20 ),

% Daily Value

Total Fat: 2 g; 2 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 0mg; 0%;
Sodium: 810 mg; 810 %;
Total Carbohydrate: 21 g; 21 %
(Dietary Fiber 5 g 5 % ),
Protein: 10 g; 10 %

% Daily Value*:

Vitamin A: 48%;
Vitamin C: 6%;
Calcium: 6%;
Iron: 12%;

Exchanges:

1 Starch; 1 Vegetable; 1/2 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 9/6/2010 11:51:45 PM REPORT ABUSE klisaj said:

Rating:

I love this soup--a regular at our house. I use less crushed red pepper to make it slightly less spicy for my kids. The soup "magically" turns slightly pink if you add fresh lemon to your bowl of soup.

This reply was: Helpful Inspiring

Posted 7/5/2009 1:37:09 PM REPORT ABUSE stephanie8 said:

Rating:

My fiance and I love this soup. It's so hearty and yet the crushed red pepper gives it just enough kick! Definitely a great soup!

This reply was: Helpful Inspiring

Posted 11/18/2008 12:29:40 AM REPORT ABUSE Mrs. Roar said:

Rating:

Good basic soup recipe. I added some cumin, chili powder, dried cilantro, and onion powder to the recipe. I also put in 3 cloves of garlic, added a small bell pepper, chopped up an extra stick of celery, and let it simmer for 3 hrs. Overall this was a good recipe. We just adjusted for our taste.

This reply was: Helpful Inspiring