Serves about 6. From "Vegetable Soups From Deborah Madison's Kitchen" (Broadway Books). • 2 tbsp. sunflower seed or olive oil • 1 small onion, finely diced • 11/2 tsp. toasted ground cumin seeds • 1 tsp. ground chipotle chile, or minced chipotle in adobo to taste • 1/4 c. chopped cilantro, plus extra for garnish • 2 (151/2 -oz.) cans of black beans • 1 (15-oz.) can coconut milk • Sea salt • Juice of 1 or 2 limes, to taste

Heat the oil in a wide soup pot, then add the onion, cumin, chile and cilantro and cook over medium heat, stirring every so often, for about 5 minutes. Add 1/2 cup water, lower the heat and continue cooking until onion is soft, almost 12 minutes in all. Pour in the beans and their liquid, 21/2 cups water and the coconut milk. Bring to a boil and simmer for 15 minutes. Purée a cup or so of the beans and return it to the soup. (Or purée all of the beans if you prefer a smooth soup.) Season with salt and stir in the lime juice. Serve garnished with a pinch of chopped cilantro.

Nutrition information per serving: Calories 330 Fat 18 g Sodium 480 mg Carbohydrates 34 g Saturated fat 12 g Calcium 83 mg Protein 10 g Cholesterol 0 mg Dietary fiber 12 g Diabetic exchanges per serving: 2 bread/starch, 1/2 medium-fat meat, 3 fat.