Chilled Black Bean Soup

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

1.5 Points Per Serving

This was in the Star-Ledger.

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

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

Shared by: Justina D