souper salad (lf)

Categories
Low-cal/fat
Salad
Vegetarian
Yield
8 servings
MeasureIngredient
46 ounces Tomato juice; canned
1 small Red onion; finely chopped
1 clove Garlic; minced
¼ cup ;water
½ cup Corn kernels; fresh or frozn
15 ounces Black beans; rinsed & draind
  Cucumber; seeded and finely chopped
  Red bell pepper; seeded & finely chopped
  Green bell pepper; seeded & finely chopped
  Zucchini; finely chopped
143 xes *cals
6 xes *gm protein
⅓ x *gm fat
  Celery stalk; finely chopped
4 xes Scallions; finely chopped
4 ounces Diced green chilies; canned
1 cup Jicama; finely chopped
¼ cup Fresh cilantro; or parsley chopped
2 tablespoons Red wine vinegar;
2 tablespoons Lime juice;
 x Hot pepper sauce; to taste
1 teaspoon Prepared horseradish;
 x Pepper; black to taste
16 xes Melba rounds; for garnish
28 xes *gm carbo
774 xes *mg sodium
6 xes *gm fiber

PER SERVING

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

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