Betty Crocker Black Bean Soup

Makes 4 servings
Cook: 30min

1 med. onion
1 lg. clove garlic
1 med. carrot
1 med. stalk celery
1 slice bacon
1 can (14.5oz) ready-to-serve chicken broth
Parsley
1/2 tsp. dried oregano leaves
1/2 tsp. crushed red pepper
1/12 tsp. dried oregano leaves
1/2 tsp. crushed red pepper
1 can (15oz) black beans
4 lemon wedges

Peel and chop onion. Peel and finely chop garlic. Peel land coarsely chop carrot. Coarsely chop celery.
Cut bacon slice crosswise into 1/2-inch strips. Cook the bacon strips in the saucepan over medium heat 1 m in, stirring constantly. Do not drain.
Add the onion and garlic to the bacon. Cook about 5 min, stirring frequently, until onion is tender when pierced with a fork and beginning to turn yellow. Bacon will still be soft. Remove the saucepan from the heat.
Stir in the chicken broth, carrot, celery, parsley, oregano, and red pepper. Heat to boiling over high heat. Once a mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover and cook 10min.
While broth mixture is cooking, drain the black beans in a strainer, and rinse with cool water. Measure out 1/2 cup of the beans. Placed the 1/2 cup beans in a small bowl, and mash them with a fork.
Stir the whole beans and the mashed beans into he broth mixture. Cook about 1 min or until beans are heated. Serve soup with a lemon wedge.

Nutritional info (per serving):
Calories: 140
Fat: 2g (Saturated: 1g)
Cholesterol: 0mg
Sodium: 670mg
Carbohydrate: 27g
Dietary Fiber: 7g
Protein: 10g