Nutrition balance score
Unbalanced
Glycemic Index
29
Low
Glycemic Load
4
Low
Nutrition per serving
Calories114 kcal (6%)
Total Fat2.5 g (4%)
Carbs14.2 g (5%)
Sugars2.8 g (3%)
Protein6.8 g (14%)
Sodium2337.8 mg (117%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 tablespoonolive oil
3carrots
chopped
2 ribcelery
chopped
1onion
large, chopped
3 clovesgarlic
minced
2 slicesCanadian bacon
cut into bite size pieces
1jalapeno chile pepper
seeded and chopped
1 tablespoonground cumin
1 x 48 ouncescan fat free chicken broth
1 cupwater
2 x 14 ouncescans black beans
rinsed and drained
5 teaspoonssalt
Instructions
Step 1
1. Warm the oil in a Dutch oven over medium heat. Add the carrots, celery, onion, and garlic and cook, stirring occasionally, for 4 minutes, or until the onion starts to soften. Add the bacon, chile, pepper, and cumin and cook for 3 minutes or until the bacon is lightly browned. Remove from the pot and set aside.
Step 2
2. Add the broth and water. Increase the heat to high and bring to a boil. Reduce the heat to medium low and cook for 15 minutes, or until the vegetables are tender. Add the beans and cook for 5 minutes, or until heated through
Step 3
3. Ladle 3 cups of the soup into a food processor or blender. Puree until smooth. Return to the pot. Add the reserved bacon mixture and salt. Cook for 5 minutes, or until heated through
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