Ingredients
1
medium onion, chopped (1/2 cup)
1
large garlic clove, finely chopped
1
slice bacon, cut into pieces
3
cups Progresso™ chicken broth (from 32-oz carton)
1
cup water
1
medium carrot, coarsely chopped (1/2 cup)
1
medium celery stalk, coarsely chopped (1/2 cup)
1/2
cup dried black beans (4 oz)
2
tablespoons chopped fresh parsley
1
teaspoon dried oregano leaves
1/4
teaspoon crushed red pepper
4
lemon wedges
Preparation
Cook onion, garlic and bacon in 3-quart nonstick saucepan over medium heat about 3 minutes, stirring occasionally, until onion is tender.
Stir in remaining ingredients except lemon wedges. Heat to boiling; boil 2 minutes. Reduce heat; cover and simmer about 2 hours or until beans are tender.
Place 1 cup of the soup in blender container. Cover and blend on high speed about 30 seconds or until of uniform consistency; stir into remaining soup mixture. Serve with lemon wedges.
