---------- Recipe via Meal-Master (tm) v8.01
       Title: Souper Salad (Lf)
  Categories: Low-Fat, Salads, Mcdougall, Vegan, To Try
       Yield: 8 servings
      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
            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
       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