By Irene Hayton and Carol Song

• 2 cans (19 oz./540 ml) black beans, rinsed and drained
• 2 cups (500 ml) low-fat chicken broth
• 1½ teaspoons (7 ml) chili powder
• ¾ teaspoon (3 ml) ground cumin
• ¾ teaspoon (3 ml) sea salt
• ¼ teaspoon (1 ml) oregano
• ⅛ teaspoon (.5 ml) cayenne

Combine all ingredients in a large pot and blend with a hand-held blender. Heat and serve with a dollop of low-fat plain yogurt, chopped fresh cilantro, and diced tomato for garnish with a squeeze of lime. Makes 4 servings.

Note: If you don’t have a hand-held blender, place all ingredients in a blender or food processor and process, then transfer to a large pot.