| 1. |
Puree 2/3 of beans with liquid in a food processor or blender. |
| 2. |
Pour the bean puree into a non-reactive, medium saucepan. Drain the remaining beans and add them to the pan. |
| 3. |
Stir in the stock, wine and chili powder. Bring the mixture to a simmer over medium heat, stirring occasionally, about 5 minutes. |
| 4. |
Ladle the hot soup into soup bowls. |
| 5. |
As an option, add 1/4 cup plain yogurt, stir in until smooth. Garnish each serving by drizzling on about 2 teaspoons yogurt. |
| 6. |
For a completely smooth soup, puree all the beans and add a half cup more stock. Sprigs of cilantro would be an attractive garnish in addition to the splashes of yogurt. |
| 7. |
Note: based on recipe from 5-in-10 Cookbook. |
