Title: Black bean and roasted tomato soup
 Categories: None
      Yield: 1 Servings
 
      1 lb Plum tomatoes; halved
           -lengthwise
      1 lg Onion; halved lengthwise,
           -cut into thin wedges
      1 md Carrot; peeled, quartered
      3 lg Garlic cloves; chopped
      1 tb Olive oil
    1/2 ts Dried oregano
      2 c  (or more) canned vegetable
           -broth
  3 1/4 c  Cooked black beans or two
           -15-ounce cans black beans;
           -rinsed, drained
    1/2 c  Plain nonfat yogurt
 
  The roasted vegetables add great depth of flavor to this soup.
  
  Preheat oven to 350°F. Combine tomatoes, onion and carrot in large
  roasting pan. Add garlic, oil and oregano and stir to coat
  vegetables. Roast until vegetables are brown and tender, stirring
  occasionally, about 55 minutes. Cut carrot into small cubes and set
  aside. Transfer remaining vegetables to processor. Add 2 cups broth
  to roasting pan and scrape up any browned bits. Add broth and 2 1/4
  cups beans to processor. Puree vegetable mixture until almost smooth.
  
  Transfer soup to heavy large saucepan. Add remaining 1 cup beans.
  Bring to boil. Reduce heat and simmer until flavors blend, adding
  more broth if soup is too thick, about 10 minutes. Stir in carrot.
  Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.
  Rewarm before continuing.) Ladle soup into bowls. Top each with
  dollop of yogurt.
  
        4    Servings
  
  Per Serving: calories, 287; total fat, 5 g; saturated fat, 1 g;
  cholesterol, 0
  
  Bon Appétit March 1996 Cooking for Health