Chilled Bean Soup Recipe

5 3 1
Chilled Bean Soup Recipe
Chilled Bean Soup Recipe photo by Sponsor
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Chilled Bean Soup Recipe

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5 3 1
Publisher Photo
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."
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 4 cups chopped seeded tomatoes
  • 2 cups spicy hot V8 juice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup chopped cucumber
  • 1 cup chopped sweet red or yellow pepper
  • 1/2 cup chopped red onion
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon ground cumin
  • 1/4 teapoon salt
  • 1/4 teaspoon pepper
  • 7 tablespoons reduced-fat sour cream
  • Sliced cucumber, optional

Directions

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. Yield: 7 servings.
Originally published as Chilled Bean Soup in Light & Tasty August/September 2001, p51

Nutritional Facts

1 cup: 122 calories, 2g fat (1g saturated fat), 0 cholesterol, 485mg sodium, 21g carbohydrate (0 sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

  • 4 cups chopped seeded tomatoes
  • 2 cups spicy hot V8 juice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup chopped cucumber
  • 1 cup chopped sweet red or yellow pepper
  • 1/2 cup chopped red onion
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon ground cumin
  • 1/4 teapoon salt
  • 1/4 teaspoon pepper
  • 7 tablespoons reduced-fat sour cream
  • Sliced cucumber, optional
  1. In a blender, combine tomatoes and V8 juice; cover and process just until blended.
  2. Transfer to a large bowl. Stir in the beans, chopped cucumber, sweet pepper, onion, vinegar, sugar and seasonings.
  3. Cover and refrigerate for at least 4 hours or overnight. Serve with sour cream. Garnish with sliced cucumber if desired. Yield: 7 servings.
Originally published as Chilled Bean Soup in Light & Tasty August/September 2001, p51

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MY REVIEW
nigols User ID: 6143871 80511
Reviewed Jan. 2, 2013

"I did not add salt or sugar and only 1 tbs of balsamic vinegar as that is all I had and everyone enjoyed it will make again"

MY REVIEW
nigols User ID: 6143871 89125
Reviewed Jan. 2, 2013

"I did not add salt or sugar and only 1tbs of balsamic vinegar as that is all I had and everyone enjoyed it will make again"

MY REVIEW
nigols User ID: 6143871 80509
Reviewed Jan. 2, 2013

"I did not add salt or sugar and only 1tbs of balsamic vinegar as that is all I had and everyone enjoyed it will make again"

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