Ingredients

3 cups black beans (canned or soaked/softened)

2 cups vegetable stock

1 1/2 cups tomato sauce or crushed tomatoes

3 cloves garlic, chopped

1 stalk celery (leaves, too!), chopped

1 bay leaf

1/2 teaspoon each thyme, sage, cumin, oregano

1/4 teaspoon freshly ground black pepper

9 drops hot sauce

2 teaspoons lemon juice

plain, low-fat yoghurt

Preparation

  1. Combine all ingredients except lemon juice and yoghurt in a large pot. (If using canned beans, drain and rinse first.) Bring to boil over medium heat.

  2. Reduce heat. Simmer gently 45 minutes.

  3. Discard bay leaf. Stir in lemon juice.

  4. Puree, either in batches in a blender, or right in the pot using an immersion blender.

  5. Serve. Garnish each bow with a dollop of yoghurt.