Black Bean Soup

• One 14.5-ounce can black beans, with liquid
• 2/3 cup low-fat, low-sodium chicken broth
• 2/3 cup store-bought fresh salsa, such as Top Crop
• 2 teaspoons chili powder
• 2 tablespoons reduced-sugar ketchup, such as Heinz
• 3 tablespoons real bacon bits, such as Hormel Real Bacon Bits
• Salt and freshly ground black pepper
• 1/4 cup shredded 75% reduced-fat cheddar cheese, such as Cabot
• 1/4 cup nonfat Greek yogurt
• 1/3 cup chopped fresh cilantro

1. In a blender, combine half of the beans and all their liquid, the chicken broth, and 1/3 cup of the salsa.
2. Puree the mixture until smooth.
3. Pour the contents of the blender into a medium saucepan and place it over high heat.
4. Add the remaining beans, remaining salsa, chili powder, ketchup, and bacon.
5. Bring the soup to a boil.
6. Then reduce the heat to low.
7. Cook the soup, stirring frequently, until thickened, about 9 minutes.
8. Season with salt and pepper to taste.
9. Ladle the soup into 4 bowls.
10. Top each bowl with cheddar cheese, a dollop of yogurt, and a sprinkling of cilantro, and serve.
11. Fat: 7.9g (before), 2.1g (after)
12. Calories: 392 (before), 129 (after)
13. Protein: 12g
14. Carbohydrates: 21g
15. Cholesterol: 7mg
16. Fiber: 5g
17. Sodium: 1,159mg

black beans, lowfat, storebought fresh salsa, chili powder, sugar, bacon bits, salt, cheddar cheese, yogurt, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/black-bean-soup-374899 (may not work)