Recipe: 5 in 10 Black Bean Soup

Black Bean Soup
Source: The 5 in 10 Cookbook
Servings: 6

3 cans (15 oz each) black beans
1 cup beef stock
3/4 cup dry red wine
1 tablespoon chili powder
1/4 cup plain yogurt

Puree 2 cans of the beans with their liquid in a food processor or blender. Pour the bean puree into a non-reactive, medium saucepan. Drain the remaining can of beans and add them to the pan. Stir in the stock, wine and chili powder. Bring the mixture to a simmer over medium heat, stirring occasionally, about 5 minutes.

Stir the yogurt until smooth. Ladle the hot soup into soup bowls. Garnish each serving by drizzling about 2 teaspoons yogurt on it.