1 cup chopped onion
2 garlic cloves, minced
1 can (14-1/2 ounces) vegetable broth, divided
2 cans (15 ounces each) black beans, rinsed and drained
1 potato, peeled and diced (approx 1 cup)
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 can (14-1/2 counces) diced tomatoes, undrained
1/4-1/2 teaspoon hot pepper sauce
2 green onions, sliced

In a saucepan, bring onion, garlic and 1/4 cup of the broth to a boil.  Reduce heat and simmer for 6-8 minutes or until onion is tender.  remaining broth and next 4 ingredients; return to boil.  Reduce heat, cover and simmer until potatoes are tender (about 20-25 minutes).  Stir in tomatoes and hot pepper sauce; heat through.  Garnish with green onions.  Yield 6 servings.

1 cup equals 173 calories, 2 grams fat, 30 grams carbohydrate, 10 grams fiber, 10 grams protein