Cuban Black Bean Soup

Here’s a quick and easy version of one of my favorite recipes. Because it is
filling, I suggest it for lunch, topped with a dollop of plain yogurt and
accompanied by a nice avocado salad, such as Arugula and Avocado Salad
with Blueberries and Melon.

yellow onion, chopped
tablespoons extra virgin olive oil
celery ribs, chopped
carrots, peeled and chopped
green bell pepper, seeded and chopped
½ teaspoons cumin seed, crushed
teaspoon dried oregano
(16-ounce) cans black beans, preferably organic, rinsed and drained
cups Easy Rotisserie Chicken Stock, or any reduced-sodium chicken broth
bay leaf
tablespoon sherry wine vinegar
Salt and freshly ground black pepper
Plain low-fat yogurt (optional)

In a large saucepan or enameled flameproof casserole, cook the onion in the olive oil over
medium heat for about 5 minutes, until softened and beginning to turn golden. Add the
celery, carrot, and bell pepper and cook for 3 to 5 minutes, until the celery is soft. Stir in
the cumin seed and oregano and cook for 2 minutes longer.

Add the black beans, stock, and bay leaf. Bring to a boil, reduce the heat, and simmer,
partially covered, for 20 minutes. Remove and discard the bay leaf.
Either use an immersion blender to partially puree the soup or transfer 2 cups to a food
processor or blender, puree until smooth, and return to the remaining soup. Stir in the
vinegar. Season with salt and pepper to taste. Serve hot, with a dollop of yogurt on top, if
you like.

Chilled Avocado and Cucumber Soup

Many people with GERD think they cannot tolerate cucumbers, but the long,
narrow seedless English and baby Persian varieties with very thin skins are
much more digestible in general. Pureeing them like this with silky avocado
produces an elixir that goes down easily and hopefully will not bother you at
all.

ripe avocados
small Persian cucumbers, or ½ long, narrow seedless cucumber
cup fresh dill sprigs, plus extra for garnish
small shallot, thinly sliced
cups Easy Rotisserie Chicken Stock, any reduced-sodium chicken broth, or vegetable broth
cup plain yogurt
Salt and freshly ground black pepper

Halve the avocados, remove the pits, and scoop the flesh into a food processor or blender.
Depending upon your sensitivity, completely peel the cucumbers or remove just half the
peel. Cut lengthwise in half and scoop out any seeds. Cut the cucumbers into chunks and
add to the avocado along with the dill, shallot, and 1 cup of the stock. Puree until smooth.
With the machine on, gradually add the remaining 3 cups stock and 2⁄3 cup of the yogurt.
Season with salt and pepper to taste.

Cover and refrigerate for about 2 hours, until
thoroughly chilled. Ladle into soup plates. Garnish each serving with a small dollop of the
remaining 1⁄3 cup yogurt and a dill sprig.