A yummy summer soup for when it’s just too hot to cook! The garbanzo beans and vegetables make this soup very filling.
Step: 1
In a large glass bowl, mix the tomatoes, garbanzo beans, celery, cucumber, green onions, sweet onion, parsley, red bell pepper, yellow bell pepper, lemon juice, and garlic. Pour in the tomato juice. Season with curry powder, tarragon, pepper, and hot pepper sauce. Chill in the refrigerator at least 2 hours before serving.
Per Serving: 93 calories; protein 4g; carbohydrates 19.8g; fat 0.8g; sodium 488.3mg.
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