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.