| Bean Gazpacho
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| Servings: 6 Category: Soup |
(270 ratings) |
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Nutrition
Information:
Calories:
290
Protein:
13g
Carbs:
52 g
Fat:
4 g
Saturated Fat:
1 g
Sodium:
160 mg
Fiber:
14 g
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Ingredients - 4 cups pinto beans, cooked
- 1 qt low sodium tomato juice
- 4 Tbsp lime juice
- 2 tsp reduced sodium Worcestershire sauce
- 16 oz can stewed no salt added tomatoes
- 2 cups cucumber, peeled, seeded and chopped
- 1 cup celery, thinly sliced
- 1 cup onion, chopped
- 1 cup green pepper, chopped
- 2 tsps roasted garlic, minced
- 1/2 small avocado, peeled and chopped
- 1 cup fat free croutons
Instructions - Process 1 cup beans, tomato juice, lime juice, and Worcestershire sauce in food processor or blender; pour into large bowl.
- Mix in remaining beans and ingredients, except avocado and croutons. Refrigerate until chilled about 4 hours.
- Mix avocado into soup and pour into bowls; sprinkle with croutons.
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