Easy Black Bean Cream Soup

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Prep 5 min
Total 15 min
Ingredients 9
Servings 8

Ingredients

cans (19 oz each) Progresso™ Vegetable Classics hearty black bean soup

cup chicken broth

tablespoons vegetable oil

1/2

cup finely chopped onion

teaspoon chicken bouillon granules

cup whipping cream

cups cooked Spanish or regular long grain rice, if desired

Fried tortilla strips (1/4 inch wide), if desired

Cilantro leaves, if desired

Directions

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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.

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.

Nutrition Information

Nutrition Facts

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;