Chilled Black Bean Soup
This satisfying soup of tomatoes, beans and zucchini is the perfect dinner for hot, summer days.
Ingredients
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1 1/2 cups Kellogg's Corn Flakes®
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2 teaspoons butter or margarine, melted
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1/2 teaspoon dried basil leaves
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2 tablespoons grated Asiago cheese
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1/8 teaspoon garlic powder
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4 cups seeded and quartered tomatoes, divided
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1 can (11.5 oz, 1 1/2 cups) spicy hot vegetable juice, divided
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1 can (15 oz.) reduced-sodium black beans, rinsed and drained
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2 cups coarsely chopped zucchini
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1/2 cup chopped bell pepper
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1/4 cup sliced green onions
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1/2 cup fat-free sour cream
Directions
1.
In small bowl place Kellogg's® Corn Flakes® cereal. Drizzle with butter. Sprinkle with basil. Toss until coated. Sprinkle with cheese and garlic powder. Toss to combine. In 8 x 8 x 2-inch baking pan coated with cooking spray place cereal mixture. Bake at 250 degrees F for 10 minutes or until crisp and light brown. Cool completely.*
2.
In food processor combine 2 cups of the tomatoes and 1/4 cup of the vegetable juice. Cover and process until tomatoes are coarsely chopped. Pour into large bowl. Repeat with remaining 2 cups tomatoes and additional 1/4 cup of the vegetable juice.
3.
Stir remaining vegetable juice, beans, zucchini, pepper and onions into tomato mixture. Cover and refrigerate for 2 to 24 hours.
4.
Before serving, stir tomato mixture. Ladle into serving bowls. Top each serving with some sour cream and cereal mixture.
Note
*Cereal mixture may be stored in an airtight container for up to 1 week.
Nutrition information
Calories 230, Total Fat 3.5 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 850 mg, Carbohydrate 45 g, Fiber 9 g, Protein 11 g. Daily Values: Vitamin A 50%, Vitamin C 120%, Calcium 15%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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