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.
 

Makes 4 servings -- Per Serving: Calories 125 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 0mg; Sodium 810mg; Potassium 510mg; Carbohydrate 21g (Dietary Fiber 5g); Protein 10g -- % Daily Value: Vitamin A 48%; Vitamin C 6%; Vitamin D 0%; Calcium 6%; Iron 12%; Folic Acid 24% -- Diet Exchanges: 1 Starch; 1/2 Lean Meat; 1 Vegetable -- Weight Watcher Points - 2 Points -- Source: http://www.bettycrocker.com/

Source: http://www.nancys-kitchen.com