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Main dishes

Cold Brazilian Black Bean Soup

Cold Brazilian Black Bean Soup recipe
photo by:kraft
20 min
1 hr 20 min
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
cup  finely chopped red onions
cup  KRAFT Zesty Italian Dressing
slices  OSCAR MAYER Smoked Ham, finely chopped
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.
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