Aunt Toby's Black Bean Soup

• 3 15 oz (420 grm). cans black beans
• 1 cup (225 ml) beef or chicken stock
• 3/4 cup (175 ml) dry red wine
• 1 tbsp (15 ml) chili powder
• 1/4 cup (60 ml). plain yogurt

1. Puree 2 of the cans of the beans with their liquid in a food processor.
2. Pour the bean puree into a medium saucepan.
3. Drain the remaining can of beans, then add to the saucepan.
4. Stir in the stock, wine and chili powder.
5. Bring the mixture to a simmer over medium heat, stirring occasionally, about 5 minutes.
6. Stir the yogurt until smooth.
7. Ladle the hot soup into soup bowls.
8. Garnish each serving by drizzling on about 2 tsp (10 ml).
9. yogurt.

black beans, beef, red wine, chili powder, plain yogurt

Taken from online-cookbook.com/goto/cook/rpage/0001A3 (may not work)