Ingredients
- 774 mg sodium
- 143 cals
- 28 gm carbo
- 16 melba rounds
- 6 gm fiber
- 6 gm protein
- 4 scallions
- 1 onion (red)
- 3/8 gm fat
- 1,300 ml tomato juice
- 190 gr black beans
- 140 gr jicama
- 75 gr corn kernels
- 70 gr green chilies (diced)
- 30 ml wine vinegar (red)
- 7 gr cilantro (fresh)
- some garlic
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.
