Black Bean Soup
|Onion||1 Medium, chopped (1/2 Cup)|
|Garlic||1 Clove (5 gm), finely chopped|
|Bacon slice||1 , cut into pieces|
|Chicken broth||3 Cup (48 tbs)|
|Water||1 Cup (16 tbs)|
|Carrot||1 Medium, chopped (1/2 Cup)|
|Stalk celery||1 Medium, chopped (1/2 Cup)|
|Dried black beans||4 Ounce|
|Chopped parsley||2 Tablespoon|
|Dried oregano||1 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
1. Cook onion, garlic and bacon in 3-quart nonstick saucepan over medium heat about 3 minutes, stirring occasionally, until onion is tender.
2. 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.
3. 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.