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Black Bean Soup

Yield 8 servings (serving size: 1 cup)

Ingredients

  • 3 (15-ounce) cans no-salt-added black beans, drained
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 cup chopped onion (about 1 medium)
  • 1 cup chopped red bell pepper (about 1 medium)
  • 2 garlic cloves, minced
  • 1/2 pound extra-lean cooked ham, diced
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

Nutrition Information

  • calories 164
  • caloriesfromfat 0.0 %
  • fat 2.1 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 13.4 g
  • carbohydrate 22.2 g
  • fiber 3.9 g
  • cholesterol 15 mg
  • iron 0.0 mg
  • sodium 418 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

  2. Transfer 2 cups bean mixture to a blender or food processor; process until smooth, stopping once to scrape down sides. Return pureed bean mixture to pan. Add ham and remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until thickened.

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