| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Beans, Soups & ste | 6 | Servings | |
INGREDIENTS
| 3 | Black beans, * see note | |
| 1 | c | Beef stock |
| 3/4 | c | Dry red wine |
| 1 | T | Chili powder |
| 1/4 | c | Plain yogurt |
INSTRUCTIONS
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. 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. NOTES : * 15 ounces each Recipe by: The 5 in 10 Cookbook Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb 25, 1998
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
Nutrition (calculated from recipe ingredients)
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Calories: 321
Calories From Fat: 25
Total Fat: 2.8g
Cholesterol: 3.1mg
Sodium: 851.6mg
Potassium: 858.4mg
Carbohydrates: 54.3g
Fiber: 18.7g
Sugar: 1.8g
Protein: 20.4g