Main dishes

Cold Brazilian Black Bean Soup

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photo by:kraft

time

prep:

20 min

total:

1 hr 20 min

servings

total:

4 servings, 1 cup soup and 1/2 cup papaya mixture each

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What You Need

cans (15 oz. each) black beans, drained, rinsed

can (14-1/2 oz.) fat-free reduced-sodium chicken broth

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

cup chopped papayas

1/3

cup finely chopped red onions

1/4

cup KRAFT Zesty Italian Dressing

slices OSCAR MAYER Smoked Ham, finely chopped

1/4

cup chopped cilantro

lime, cut into 4 wedges

Make It

SPOON 1/4 cup of the beans into medium bowl; set aside. Place remaining beans, the broth and cream cheese in blender; cover. Blend until smooth. Refrigerate at least 1 hour before serving.

ADD papayas, onions, dressing, ham and cilantro to the reserved 1/4 cup beans; cover. Refrigerate until ready to serve.

LADLE soup evenly into 4 soup bowls; top each with 1/2 cup of the papaya mixture. Serve with the lime wedges.

Kraft Kitchens Tips

Make Ahead

This easy blender soup can be prepared ahead of time. Store in a tightly covered container in the refrigerator up to 2 to 3 days. Top with the papaya mixture just before serving.

Healthy Living

Looking to trim calories? Save 60 calories and 7 grams of fat per serving by preparing as directed using PHILADELPHIA Neufchatel Cheese and KRAFT Light Zesty Italian Dressing.