Canned black beans, crisp bacon, onion, garlic, carrots, celery and ground red pepper make a hearty and delicious soup.
What You Need
Original recipe yields 6 servings
8 slices OSCAR MAYER Lower Sodium Bacon, cut into 1/2-inch pieces
1 large onion, chopped
2 stalks celery, thinly sliced
2 carrot s, finely chopped
2 cloves garlic, minced
2 cans (15 oz. each) black beans, rinsed, drained
1 can (14-1/2 oz.) low-sodium chicken broth
1/2 tsp. ground red pepper (cayenne)
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Let's Make It
Cook bacon in large saucepan on medium heat 12 min. or until crisp, stirring frequently. Drain bacon, reserving 3 Tbsp. of the drippings in pan. Drain bacon.
Meanwhile, add onions, celery, carrots and garlic to bacon drippings in saucepan; cook and stir until crisp-tender. Stir in beans, broth and pepper. Simmer 15 min., stirring occasionally.
Pour soup into food processor or blender container; cover. Process until pureed. Return to saucepan. Stir in bacon; cook until heated through, stirring occasionally.
How to Chop Onions
Cut a peeled whole onion into thin slices about 1/4 inch thick. Stack two or three slices, then make several crosswise cuts, about 1/4 inch apart, in both directions down through onion slices.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.