Black Bean Soup

If the heart-healthy benefits of beans haven't lured you to legumes, consider this: A new study suggests that people who eat beans weigh 6.6 pounds less than those who don't. "Fiber and protein, which promote fullness, may play a role," says the study's author, Victor Fulgoni III, Ph.D. Try this soup from The Desperate Housewives Cookbook (Hyperion), out this month.

• 3 c. low-sodium chicken broth
• 2 cans (15 oz. each) black beans, drained and rinsed
• 1 can (8 oz) Spanish-style tomato sauce or 1 cup tomato puree
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp. ground cumin
• Garnish: 1 to 2 tbsp. diced onion, diced tomato, corn kernels; chopped cilantro

1. Combine all ingredients in a 3-quart pot and bring to a boil. Reduce to a simmer and cook, uncovered, 15 minutes.

2. Scoop 1 ½ cups beans and liquid into a blender and process until smooth. Stir back into soup.

3. Season with salt and pepper. Garnish with vegetables and cilantro.

Makes 4 servings.
Nutritional analysis per serving: 227 calories, 14 g protein, 43 g carbohydrate, 1 g fat (good fat), 9 g fiber.