Black bean and roasted tomato soup

1 Servings

Ingredients

Quantity Ingredient
1 pounds Plum tomatoes; halved lengthwise
1 large Onion; halved lengthwise, cut into thin wedges
1 medium Carrot; peeled, quartered
3 larges Garlic cloves; chopped
1 tablespoon Olive oil
½ teaspoon Dried oregano
2 cups (or more) canned vegetable broth
3¼ cup Cooked black beans or two 15-ounce cans black beans; rinsed, drained
½ cup Plain nonfat yogurt
4 Servings

Directions

The roasted vegetables add great depth of flavor to this soup.

Preheat oven to 350°F. Combine tomatoes, onion and carrot in large roasting pan. Add garlic, oil and oregano and stir to coat vegetables. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes.

Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up any browned bits.

Add broth and 2¼ cups beans to processor. Puree vegetable mixture until almost smooth.

Transfer soup to heavy large saucepan. Add remaining 1 cup beans. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes. Stir in carrot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.) Ladle soup into bowls. Top each with dollop of yogurt.

Per Serving: calories, 287; total fat, 5 g; saturated fat, 1 g; cholesterol, 0

Bon Appétit March 1996 Cooking for Health Posted to recipelu-digest by Sandy <sandysno@...> on Feb 25, 1998

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