How To make Souper Salad (Lf)

46 oz Tomato juice; canned
1 sm Red onion; finely chopped
1 cl Garlic; minced
1/4 c ;water
1/2 c Corn kernels; fresh or frozn
15 oz Black beans; rinsed & draind
Cucumber; seeded and finely -chopped Red bell pepper; seeded & -finely chopped Green bell pepper; seeded & -finely chopped Zucchini; finely chopped Celery stalk; finely chopped 4 x Scallions; finely chopped
4 oz Diced green chilies; canned
1 c Jicama; finely chopped
1/4 c Fresh cilantro; or parsley
-chopped 2 tb Red wine vinegar;
2 tb Lime juice;
x Hot pepper sauce; to taste 1 ts Prepared horseradish;
x Pepper; black to taste 16 x Melba rounds; for garnish

PER SERVING:

143 x *cals
6 x *gm protein
1/3 x *gm fat
28 x *gm carbo
774 x *mg sodium
6 x *gm fiber
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. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994