Black Bean and Bacon Soup

Canned black beans, crisp bacon, onion, garlic, carrots, celery and ground red pepper make a hearty and delicious soup.

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8 slices OSCAR MAYER Lower Sodium Bacon , cut into 1/2-inch pieces

1 large onion , chopped

2 stalks celery , thinly sliced

2 carrot s, finely chopped

2 cloves garlic , minced

2 cans (15 oz. each) black beans , rinsed, drained

1 can (14-1/2 oz.) low-sodium chicken broth

1/2 tsp. ground red pepper (cayenne)

1. Cook bacon in large saucepan on medium heat 12 min. or until crisp, stirring frequently. Drain bacon, reserving 3 Tbsp. of the drippings in pan. Drain bacon.

2. Meanwhile, add onions, celery, carrots and garlic to bacon drippings in saucepan; cook and stir until crisp-tender. Stir in beans, broth and pepper. Simmer 15 min., stirring occasionally.

3. Pour soup into food processor or blender container; cover. Process until pureed. Return to saucepan. Stir in bacon; cook until heated through, stirring occasionally.

Black Bean and Bacon Soup

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