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Souper Salad Lf

Ingredients
 

46 oz tomato juice, canned
1 small red onion, finely chopped
1 cl garlic, minced
1/4 cup ; water
1/2 cup corn kernels, fresh or frozn
15 oz black beans, rinsed & draind
1 cucumber, seeded and finely chopped
1 red bell pepper, seeded & finely chopped
1 green bell pepper, seeded & finely chopped
1 zucchini, finely chopped
1 celery stalk, finely chopped
4 scallions, finely chopped
4 oz diced green chilies, canned
1 cup jicama, finely chopped
1/4 cup fresh cilantro, or parsley chopped
2 tbsp red wine vinegar
2 tbsp lime juice
1 hot pepper sauce, to taste
1 tsp prepared horseradish
1 pepper, black to taste
16 melba rounds, for garnish

PER SERVING

143 *cals
6 *gm protein
1/3 *gm fat
28 *gm carbo
774 *mg sodium
6 *gm fiber



 
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Preparation
 
Pour tomato juice into a large bowl. Set aside.
Place onion, garlic and water in a small saucepan.
Cook and stir for 1 to 2 minutes, until onion softens slightly. Add
onion-garlic mixture and remaining ingredients except melba rounds to
tomato juice. Stir well. Cover and refrigerate several hours to allow
flavors to blend. Stir well and pour into soup bowls.
Serve with melba rounds. Serves 8.

Author s Note: This chilled soup is resplendent with crunchy
vegetables. Don t let the long list of ingredients fool you: It s
really a simple dish to prepare. It keeps for several days in the
refrigerator.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34,
Uploaded June 16, 1994

 

 
Servings:
8


 

 

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