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By: G G.
| Description: | ||
| Time: | 25 min (10 min to prepare, 15 min to cook) | |
| Meal type: | Appetizer | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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4 cups cooked pinto beans 1 qt low sodium tomato juice 4 tablespoon lime juice 2 teaspoon reduced sodium Worcestershire sauce 16 OZ can stewed no salt added tomatoes 2 cups peeled, seeded and chooped cucumber 1 cup thinly sliced celery 1 cup chopped onion 1 cup chopped green pepper 2 teaspoon minced roasted garlic 0.5 each small avocado, peeled and chopped 1 cup fat free croutons |
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| Directions: | ||
| Process 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. | ||
| Notes: | ||
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