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Black Bean Soup

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Black Bean Soup
  • Prep 10 min
  • Total 2 hr 10 min
  • Servings 4
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Less is more flavor! This simple yet flavorful black bean soup draws upon Italian and southwestern influences.
Updated Jun 12, 2008

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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

125 Calories, 2 g Total Fat, 10 g Protein, 21 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
125
Calories from Fat
20
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
810 mg
Potassium
510 mg
Total Carbohydrate
21 g
Dietary Fiber
5 g
Protein
10 g
% Daily Value*:
Vitamin A
48%
48%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
12%
12%
Exchanges:
1 Starch; 1 Vegetable; 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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