Black bean soup-5 in 10
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cans | Black beans; * see note |
| 1 | cup | Beef stock |
| ¾ | cup | Dry red wine |
| 1 | tablespoon | Chili powder |
| ¼ | cup | Plain yogurt |
Directions
1. Puree 2 cans of the beans with their liquid in a food processor or blender. Pour the bean puree into a nonreactive, medium saucepan. Drain the remaining can of beans and add them to the pan.
2. Stir in the stock, wine and chili powder. Bring the mixture to a simmer over medium heat, stirring occasionally, about 5 minutes.
3. Stir the yogurt until smooth. Ladle the hot soup into soup bowls.
Garnish each serving by drizzling about 2 teaspoons yogurt on it.
NOTES : * 15 ounces each
Recipe by: The 5 in 10 Cookbook Posted to recipelu-digest by Badams <adamsfmle@...> on Feb 25, 1998
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