Garlic, onions and bacon give this thick and savory black bean soup a deep, rich flavor.
What You Need
Original recipe yields 6 servings
6 slices OSCAR MAYER Thick Cut Bacon, cut into 1-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, undrained
1 cup fat-free reduced-sodium chicken broth
1/2 tsp. ground red pepper (cayenne)
1/4 cup dry sherry
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Let's Make It
Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 3 Tbsp. drippings from pan.
Add onions, celery, carrots and garlic to drippings in pan; cook and stir 5 min. or until crisp-tender. Stir in beans, broth and pepper; simmer on low heat 15 min.
Process soup in food processor or blender container until smooth. Return to pan. Stir in bacon and sherry; cook until heated through, stirring occasionally.
Garnish each serving with BREAKSTONE'S or KNUDSEN Sour Cream, and sliced green onions.
Omit sherry. Add an additional 1/4 cup chicken broth.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 7g
* 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.