CHILLED WHITE BEAN SALSA SOUP
Categories Soup/Stew Bean Pepper Tomato Freeze/Chill Low Cal Low/No Sugar Summer Chill Gourmet
Yield Makes about 8 cups, serving 4 as a main course
Number Of Ingredients 12
Steps:
- In a 4-quart saucepan simmer beans, yellow onion, bay leaf, and thyme in water to cover by 3 inches, partially covered with lid, until beans are tender, about 50 minutes. Season beans with salt and cool completely in cooking liquid. Drain beans in a colander and discard yellow onion, bay leaf, and thyme. Beans may be cooked 1 day ahead and chilled, covered.
- Finely chop enough of tomatoes to measure 1 1/2 cups and reserve. In a blender purée remaining tomatoes, half of bell peppers, and half of onion until smooth and in a bowl stir together purée, beans, reserved tomatoes, remaining bell peppers and red onion, jalapeño, vinegar, oil, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, stir in coriander and season with salt and pepper if necessary.
CHILLED BEAN SOUP
Betty Nickels of Tampa, Florida combines crunchy fresh veggies with black beans and a splash of hot pepper sauce to create this spicy chilled soup. "I often server this during the warm summer months, when tomatoes are in season," Betty writes. "It tastes best when you let it mellow overnight in the refrigerator."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- In a blender, combine tomatoes and V8 juice; cover and process just until blended. , Transfer to a large bowl. Stir in the beans, chopped cucumber, sweet pepper, onion, vinegar, sugar and seasonings. , Cover and refrigerate for at least 4 hours or overnight. Serve with sour cream. Garnish with sliced cucumber if desired.
Nutrition Facts : Calories 122 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 485mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
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