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    Soup: 1.5 pt. Chilled Black Bean Soup


    Source of Recipe


    Adapted from "500 More Fat-Free Recipes" Sarah Schlesinger (Villard, 1998)

    List of Ingredients




    2 med tomatoes, chopped (with juice)
    1 med onion
    1 med green pepper, cored, seeded & diced
    1 small cucumber, peeled & chopped
    1 jalapeno pepper, peeled, seeded & chopped
    2 cloves garlic, minced
    1 tsp dried cilantro
    1 tsp ground cumin
    1/4 tsp freshly ground black pepper
    2 C reduced-sodium tomato juice
    1-1/4 C cooked or low-sodium canned black beans, rinsed & drained
    1/4 C minced fresh parsley

    Recipe



    1. In workbowl or food processor or blender, combine tomatoes, their juice, onion, green pepper, cucumber, jalapeno, garlic, cilantro, cumin and black pepper. Process briefly, until thick & coarse.

    2. In a large bowl or soup tureen, combine vegetable mixture, beans and tomato juice. Cover & chill for at least 1 hour. Ladle into soup bowls, and garnish with parsley

    Nutrition info per 13-oz serving: 141 calories, 7.5g protein, 27.5 carbs; 11g sugar; 1g total fat; 0g saturated fat; 0g mono-unsaturated fat; 0mg cholesterol; 8g dietary fiber; 25mg sodium; 59mg calcium; 3mg iron


 

 

 


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