Bean Gazpacho

Discuss with your doctor before taking any alternative medicine. This article is for
reference only, it is not a medical advice. All rights reserved. Do not copy this article to
other website or blog.

Recipe Summary:

Preparation Time: 25 minutes

Number of Servings: 6

Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
4 cups cooked pinto beans
1 qt low sodium tomato juice
4 Tbsp lime juice
2 tsp reduced sodium Worcestershire sauce
16 oz can stewed no salt added tomatoes
2 cups peeled, seeded and chopped cucumber
1 cup thinly sliced celery
1 cup chopped onion
1 cup chopped green pepper
2 tsp minced roasted garlic
1/2 small avocado, peeled and chopped
1 cup fat free croutons

Directions:
Process beans, tomato juice, lime juice, and Worcestershire sauce
in food processor or blender; pour into large bowl. Mix in remaining
beans and ingredients, except avocado and croutons. Refrigerate
until chilled about 4 hours. Mix avocado into soup and pour into
bowls; sprinkle with croutons.

Nutrition Facts
Bean Gazpacho
Serving Size 1/6 of recipe
Amount Per Serving
Calories 290         Calories from Fat 30
     % Daily Value (DV)*
Total Fat 4g                              5%
Saturated Fat 1g                     3%
Trans Fat 0g                             0%
Cholesterol 0mg                       0%
Sodium 180mg                          8%
Total Carbohydrate 53g         18%
Dietary Fiber 15g                   60%
Sugars 13g
Protein 14g
Vitamin A                                   20%
Vitamin C                                130%
Calcium                                     10%
Iron                                              25%

* Percent Daily Values are based on a 2,000
calorie diet.
(Source CDC.gov)

Recipes