4 Roma tomatoes, diced
4 celery slices
1 tablespoon olive oil
1/2 onion, diced
1 tablespoon black seeds
3 cups chicken broth
1 cup plain nonfat yogurt
Bring a large pot of water to a boil. Add Roma beans and cook for about six minutes, they get really mushy. Add olive oil, onion salt and pepper. Simmer for 5 to 10 more minutes, stirring.
Stir in celery and celery slices. Add olive oil, onion (if desired) and black seeds. Simmer for 2 more minutes, reduce heat to medium low and add chicken broth. Simmer about 15 minutes, stirring occasionally. More broth added if necessary. Serve mixture hot, covered, combine cream cheese and eggs first (optional). Garnish, if desired.