Hot Bean Gazpacho - Another Great 365 Crockpot Recipe

8 entrée servings
2 cans (15 ounces each) pinto beans, rinsed, drained
1 quart tomato juice
1 cup each: thick and chunky salsa, sliced celery
1⁄2 cup each: sliced green onions, chopped green bell pepper
2 teaspoons minced roasted garlic
3–4 tablespoons lime juice
Salt and pepper, to taste
1⁄2 cup each: chopped avocado, peeled seeded cucumber, reduced-fat sour cream, Croutons

Per Serving:
Calories: 260 % calories from fat: 13 Protein (g): 12.9 Carbohydrate (g): 47.1 Fat (g): 3.8 Saturated fat (g): 0.2 Cholesterol (mg): 0 Sodium (mg): 642

Exchanges:
Milk: 0.5 Vegetable: 2.0 Fruit: 0.0 Bread: 2.5 Meat: 0.5 Fat: 0.0

1. Combine all ingredients, except lime juice, salt, pepper, avocado, cucumber, sour cream, and Croutons, in crockpot; cover and cook on high 3 to 4 hours. Season to taste with lime juice, salt, and pepper. Process soup in food processor or blender until smooth. Serve hot or refrigerate and serve chilled. Mix avocado and cucumber into soup; garnish each bowl of soup with a dollop of sour cream and Croutons.