Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10            ounces  small sweet potatoes
  1           teaspoon  light olive oil
                        -- with a dash of
                        -- toasted sesame oil
  1                     onion -- quartered and
                        -- sliced
  2                     peeled garlic cloves -- bashed and chopped
  3        tablespoons  no-salt-added tomato juice
  3               cups  no-salt-added tomato juice
  1 1/2           cups  low-sodium red kidney beans
  1                cup  frozen corn
     1/4      teaspoon  salt
  1 1/2      teaspoons  bali spice mix 
  12                    leaves fresh cilantro -- chopped
                        garnish
  4        tablespoons  chopped cilantro leaves
  4        tablespoons  yogurt cheese

Preparation:

1. Microwave the sweet potatoes until soft, 10 minutes or more on high. 2. Preheat a large saucepan with the oil and add the onions and garlic and cook for 1 minute. 3. Pull the onions and garlic to one side and add 3 tablespoons of tomato juice, one at a time, to the other side of the pan, reducing each to a dark paste before adding the next. 4. Stir into the onions and garlic, add the remaining tomato juice, kidney beans, corn, and the salt and cook over low heat for 5 minutes. Add seasoning mix. 5. Slice the sweet potatoes crosswise into 3/4 -inch (2-cm) rounds, then cut with a round scalloped cookie cutter and drop into the soup. Add the cilantro. TO SERVE 4 PEOPLE: Ladle into a bowl, top with a dollop of yogurt cheese, and garnish with the chopped cilantro. Serve with Whole Wheat Quinoa Bread (see recipe).

Nutritional Information:

64 Calories (kcal); trace Total Fat; (5% calories from fat); 3g Protein; 13g Carbohydrate; 1mg Cholesterol; 158mg Sodium