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Chilled Tomato-Bean Soup

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Chilled Tomato-Bean Soup

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  • Makes: 8 to 10 servings
  • Yield: 10 cups
  • Prep 40 mins
  • Chill 4 hrs to 24 hrs

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For this make-ahead recipe, assemble the ingredients and then let the soup chill for up to 24 hours. Serve as an appetizer or side dish.

Ingredients

  • 1 28 - ounce can crushed tomatoes
  • 1 15 - ounce can garbanzo beans(chickpeas), rinsed and drained
  • 1 14 1/2 - ounce can can diced tomatoes with basil, garlic and oregano
  • 1 11 1/2 - ounce can hot-style vegetable juice
  • 1 cup water
  • 1 7 - ounce jar roasted red sweet peppers, drained and chopped
  • 1 medium cucumber, seeded and coarsely chopped
  • 4 green onions, thinly sliced (1/2 cup)
  • 1/2 cup snipped fresh flat-leaf parsley
  • 1/4 cup lemon or lime juice
  • 2 teaspoons bottled minced garlic
  • Whole green onions (optional)

Directions

  1. in a large mixing bowl, combine crushed tomatoes, garbanzo beans, undrained diced tomatoes, vegetable juice, water, roasted red sweet peppers, cucumber, sliced green onions, parsley, lemon juice and garlic. Cover and chill for 4 to 24 hours
  2. To serve, ladle soup into bowls or mugs. Garnish with whole green onions, if you like.

Make Ahead Tip

  • Transfer soup to a jar or plastic container with tight fitting lid. Cover and chill for up to 24 hours. Transport in an insulated cooler with ice packs.

Nutrition Facts

(Chilled Tomato-Bean Soup)

Servings Per Recipe 8, Fat, total (g) 1, cal. (kcal) 116, pro. (g) 5, sodium (mg) 797, carb. (g) 24, fiber (g) 5

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