Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** SAUTE ***
     1/2      teaspoon  olive oil -- or
                        olive oil spray
  2        tablespoons  minced shallot
  2             cloves  minced garlic
     1/4      teaspoon  cumin
     1/3           cup  potatoes -- 1/2-inch cubes
     1/3           cup  winter squash -- 1/4-inch cubes
                        (carrot may be substituted)
     1/2      teaspoon  dried oregano -- mexican
                        pepper
                        ******
  1                cup  beef stock -- see note
                        - or vegetarian broth
                        juice from canned tomatoes -- plus
                        water -- to make 1-cup
  1         tablespoon  vegetable flakes -- seasoning mix
  2        tablespoons  mole sauce -- commercial blend
  15            ounces  tomatoes -- canned, chopped
     1/4      teaspoon  cayenne pepper -- or to taste
  2        tablespoons  tomato paste -- or puree
  15            ounces  cooked black beans -- drained
                        *** GARNISH ***
     1/2           cup  cucumber -- minced
  1         tablespoon  fresh lime juice
  8                     french baguette slices

Preparation:

In a non-stick, medium sauce pan saute the shallot, garlic, cumin, potatoes and squash with oregano and plenty of freshly ground pepper. Hold the salt. Saute for 2 to 3 minutes until slightly browned and aromatic. Add the beef broth (or vegetarian broth), the watery tomato juice, vegetable flakes (Perc or Mrs. Dash, etc.) and simmer 5 to 8 minutes or until the potatoes are fork-tender. Add the tomatoes, cayenne, tomato paste and beans; stir well; reduced heat, partially cover and cook for about 15 minutes. Make the simple cucumber relish and let stand at least 10 minutes. To thicken, puree about 1/4 of the soup, and blend well. Some soup should now cling to the spoon. Taste the soup, adjust seasoning with salt, pepper, cayenne and or mole, as needed. Serve in large, shallow bowls and top with portion of relish. Serve with warm bread for dipping. Makes about 5 cups. PER 1.25 CUP SERVING: 200 cals, 1.6 g fat With bread, 335 cals, 3.1 g fat.

Nutritional Information:

338 Calories (kcal); 3g Total Fat; (8% calories from fat); 16g Protein; 63g Carbohydrate; 0mg Cholesterol; 912mg Sodium