"Black bean soup is easy when you use canned beans. Fresh bell peppers add a nice dimension of flavor and texture to this quick soup." — Anne Egan and Regina Ragone, M.S., R.D.
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2 (16 ounce) cans
1 3/4 cups
low-sodium chicken broth
red bell pepper, seeded and chopped
green bell pepper, seeded and chopped
grated lemon peel
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 20
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