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Souper Salad (Lf)

beans, low-fat, salads, soups, vegan

46 oz tomato juice; canned
1 small red onion; finely chopped
1 centiliter 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 single scallions; finely chopped
4 oz diced green chilies; canned
1 cup jicama; finely chopped
1/4 cup fresh cilantro; or parsley chopped
2 tablespoon red wine vinegar
2 tablespoon lime juice
1 single hot pepper sauce; to taste
1 teaspoon prepared horseradish
1 single pepper; black to taste
16 single melba rounds; for garnish
----PER SERVING----
143 single *cals
6 single *gm protein
1/3 single *gm fat
28 single *gm carbo
774 single *mg sodium
6 single *gm fiber

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

Yield: 8 servings

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