Black Bean Soup

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 0.0%
  • Fat: 2.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 13.4g
  • Carbohydrate: 22.2g
  • Fiber: 3.9g
  • Cholesterol: 15mg
  • Iron: 0.0mg
  • Sodium: 418mg
  • Calcium: 0.0mg

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

Preparation

  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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