Feed Me That logoWhere dinner gets done

Title: Souper Salad (Lf)
Categories: Lowfat Salad Vegetarian
Yield: 8 Servings

46ozTomato juice; canned
1smRed onion; finely chopped
1clGarlic; minced
1/2cCorn kernels; fresh or frozn
15ozBlack beans; rinsed & draind
  Cucumber; seeded and finely chopped
  Red bell pepper; seeded & finely chopped
  Green bell pepper; seeded & finely chopped
  Zucchini; finely chopped
  Celery stalk; finely chopped
4xScallions; finely chopped
4ozDiced green chilies; canned
1cJicama; finely chopped
1/4cFresh cilantro; or parsley chopped
2tbRed wine vinegar;
2tbLime juice;
 xHot pepper sauce; to taste
1tsPrepared horseradish;
 xPepper; black to taste
16xMelba rounds; for garnish
6x*gm protein
1/3x*gm fat
28x*gm carbo
774x*mg sodium
6x*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