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Easy Black Bean Cream Soup

  • Prep 5 min
  • Total 15 min
  • Ingredients 9
  • Servings 8

Ingredients

2
cans (19 oz each) Progresso™ Vegetable Classics hearty black bean soup
1
cup chicken broth
2
tablespoons vegetable oil
1/2
cup finely chopped onion
1
teaspoon chicken bouillon granules
1
cup whipping cream
4
cups cooked Spanish or regular long grain rice, if desired
Fried tortilla strips (1/4 inch wide), if desired
Cilantro leaves, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
Calories from Fat
190
% Daily Value
Total Fat
21g
33%
Saturated Fat
11g
53%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
1060mg
44%
Potassium
115mg
3%
Total Carbohydrate
29g
10%
Dietary Fiber
9g
36%
Sugars
5g
Protein
9g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

To add a little extra spiciness, add a canned chipotle chile in adobo sauce before blending the soup mixture. For chunkier soup, add a 15-ounce can of Progresso® black beans, drained, before you heat the soup.

To substitute for the Progresso® black bean soup, decrease the amount of whipping cream to 3/4 cup and use 2 cans (15 oz each) Progresso® black beans, undrained.

If a thinner soup is desired, substitute part of the whipping cream with chicken broth.

Directions

  • 1 In blender, place bean soup and chicken broth; cover and blend until smooth. (If necessary, blend in batches.)
  • 2 In 4-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring occasionally, until tender. Stir in blended soup mixture, bouillon granules and cream.
  • 3 Cover and cook over medium-high heat about 10 minutes, stirring frequently, or until thoroughly heated. Serve with rice; top with tortilla strips. Garnish with cilantro leaves.

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