Courtesy Cheryl Forberg

The smoky flavors of fire roasted tomatoes and (optional) addition of chipotle chiles create a rich and satisfying vegetarian soup. Kidney beans, pinto beans or navy beans can be substituted for the black beans.

For soup:

1 Tbsp. olive oil

1 large yellow onion, diced 

1 green bell pepper, seeded and diced

1/3 cup chopped sun-dried tomatoes

1 Tbsp. chopped garlic

3 cups (28 ounces) fire-roasted crushed tomatoes

1 1/2 cups cooked black beans (15-ounce can, rinsed and drained)

3 cups fat free reduced sodium chicken broth (or vegetable broth), divided

2 tsp. chili powder

1 Tbsp. chopped fresh oregano  (or 1 tsp. dried)

1 tsp. ground cumin

1 tsp. chopped chipotle chilies (see note)

Salt to taste

For masa broth:

1/3 cup masa harina (stone-ground cornmeal, finely ground)

1/4 cup chopped fresh cilantro

Garnish:

1/4 cup chopped chives or scallions

Heat oil in large saucepan. Add onion and bell pepper. Sauté until vegetables are tender, 6 to 8 minutes. Add garlic. Saute for one minute longer, but do not brown garlic. Stir in tomatoes, beans, 1 cup of the broth and seasonings; bring to a simmer. Cook uncovered over low heat, stirring occasionally, about 5 minutes. Keep hot.

Meanwhile, bring remaining 2 cups of broth to boil in 1-quart saucepan. Reduce heat to low and whisk in cornmeal. Cook gently for about 4 minutes or until mixture has thickened slightly. Remove from heat and carefully pour masa broth into soup mixture. Add cilantro and stir well. Ladle soup into bowls. Garnish with chives or green onion.

Makes about 2 quarts, or eight one-cup servings.

Note: Chipotle chilies, canned in a spicy sauce called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets. Leftover canned chilies can be transferred to a glass jar and stored in the refrigerator. Dried chipotle chilies can be rehydrated and used instead of the canned ones