Black Bean and Vegetable Soup with Prosciutto Gremolata

This soup recipe can do it all: It's ready in 30 minutes, only needs one pot to make, and is full of good-for you ingredients like black beans and sweet potatoes. To give it some kick, add a dash of hot chili powder.

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  • Makes: 6 servings
  • Serving Size: 1 1/2 cups
  • Makes: 9 cups
  • Start to Finish: 30 mins

Black Bean and Vegetable Soup with Prosciutto Gremolata

Directions

  1. In a 4-qt. Dutch oven heat oil over medium-high heat. Add frozen vegetables; cook 3 minutes, stirring occasionally. Stir in next five ingredients (through chili powder).
  2. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until sweet potato is tender, stirring occasionally. Season to taste with salt and pepper. Top servings with Prosciutto Gremolata.

From the Test Kitchen

Prosciutto Gremolata

Place 2 thin slices prosciutto between paper towels and set on a plate. Microwave 1 minute; cool and crumble. In a small bowl combine prosciutto, 1/4 cup snipped fresh parsley, 2 tsp. lemon zest, and 1 clove garlic, minced.

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Nutrition Facts (Black Bean and Vegetable Soup with Prosciutto Gremolata)

  • Per serving:
  • 230 kcal ,
  • 3 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 1 mg chol. ,
  • 769 mg sodium ,
  • 39 g carb. ,
  • 9 g fiber ,
  • 6 g sugar ,
  • 12 g pro.

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