| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Beans, Soups & ste | 6 | Servings | |
INGREDIENTS
| 3 | cn | Black beans; * see note |
| 1 | c | Beef stock |
| 3/4 | c | Dry red wine |
| 1 | tb | Chili powder |
| 1/4 | c | Plain yogurt |
INSTRUCTIONS
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@sprintmail.com> on Feb 25, 1998
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