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Title: Black Bean and Roasted Tomato Soup Categories: None Yield: 1 Servings 1 lb Plum tomatoes; halved -lengthwise 1 lg Onion; halved lengthwise, -cut into thin wedges 1 md Carrot; peeled, quartered 3 lg Garlic cloves; chopped 1 tb Olive oil 1/2 ts Dried oregano 2 c (or more) canned vegetable -broth 3 1/4 c Cooked black beans or two -15-ounce cans black beans; -rinsed, drained 1/2 c Plain nonfat yogurt 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 2 1/4 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. 4 Servings 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 |