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Black Bean Soup

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By Betty Crocker Kitchens
Updated Jun 12, 2008
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Less is more flavor! This simple yet flavorful black bean soup draws upon Italian and southwestern influences.

Black Bean Soup

  • Prep Time 10 min
  • Total 2 hr 10 min
  • Servings 4
  • 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
Make With
Progresso Broth

Instructions

  • Step 
    1
    Cook onion, garlic and bacon in 3-quart nonstick saucepan over medium heat about 3 minutes, stirring occasionally, until onion is tender.
  • Step 
    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.
  • Step 
    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.

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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