1 medium onion, chopped (1/2 cup)
1 large garlic clove, finely chopped
1 slice bacon, cut into pieces
3 cups chicken broth
1 cup water
1 medium carrot, coarsely chopped (1/2 cup)
1 medium celery stalk, coarsely chopped (1/2 cup)
1/2 cup dried black beans (4 ounces)
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper
4 lemon wedges
Cook onion, garlic and bacon in 3-quart nonstick saucepan over medium heat about 3 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients except lemon wedges. Heat to boiling; boil 2 minutes. Reduce heat; cover and simmer about 2 hours or until beans are tender. Place 1 cup of the soup in blender container. Cover and blend on high speed about 30 seconds or until of uniform consistency; stir into remaining soup mixture. Serve with lemon wedges
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