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Black Bean and Bacon Soup
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Black Bean and Bacon Soup

40 Min(s)
10 Min(s) Prep
30 Min(s) Cook
What You Need
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6 servings
Original recipe yields 6 servings
8 slices OSCAR MAYER Thick Cut 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
1/4 cup dry sherry (optional)
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Let's Make It
1
Cook bacon in large saucepan on medium heat 12 minutes or until crisp. Drain bacon, reserving 3 tablespoons drippings.
2
Add onion, celery, carrots and garlic to bacon drippings. Cook and stir until tender-crisp. Stir in beans, chicken broth and pepper. Simmer 15 minutes.
3
Puree soup; return to saucepan. Stir in bacon and sherry; heat thoroughly. Garnish with sour cream or sliced green onion, if desired.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6
* 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.
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