Copyright 2009 Emily Zants

Serves 6-8

Soak overnight, then drain:

1-1/2 cups Black Beans

In a large pot, simmer the beans for 2-1/2 hours and add:

2 ribs of Celery, chopped
2 small Carrots, chopped
1 large Onion, chopped
1 Green Bell Pepper, chopped
2 cloves of Garlic, chopped
1 Tbsp. ground Cumin
1 Tbsp. dried Oregano
1/4 cup Tomato Paste
1 Tbsp. Cocoa Powder
6 cups Chicken Broth or Vegetable Broth

When cooled, transfer to a food processor or blender and purée. Reheat, if necessary, to serve and add:

1/4 cup fresh Lime Juice

Garnish each bowl with:

A Dollop of 0% fat Greek Yogurt

Suggestion: For a hearty family supper, omit the puréeing, add 1-1/2 cups frozen Corn and one 14-oz. can of salad-cut Tomatoes.