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Grains Vegan Low-fat, Mcdougall, Salads, To try, Vegan 8 Servings

INGREDIENTS

46 oz Tomato juice, canned
1 Red onion, finely chopped
1 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 Scallions, finely chopped
4 oz Diced green chilies, canned
1 c Jicama, finely chopped
1/4 c Fresh cilantro, or parsley
chopped
2 T Red wine vinegar
2 T Lime juice
Hot pepper sauce, to taste
1 t Prepared horseradish
Pepper, black to taste
16 Melba rounds, for garnish
143 Cals
6 Gm protein
1/3 Gm fat
28 Gm carbo
774 Mg sodium
6 Gm fiber

INSTRUCTIONS

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 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 129
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 827mg
Potassium: 554.8mg
Carbohydrates: 27.1g
Fiber: 5.3g
Sugar: 9g
Protein: 4.3g


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