With the help of a food processor, this tasty, no-cook soup will be ready to eat in minutes. Serve with low-fat tortilla chips or warmed flour tortillas.

Ingredients

2	cups pinto beans
2	cups diced tomatoes
1/4	cup fresh cilantro
1	tbsp lemon juice
1	teaspoon chili powder
1	teaspoon ground cumin
1	medium green bell pepper
248	g tomatoes
1/2	cup black olives
60	g green chilies
1 1/2	cups water

Directions

1. Combine the beans, canned tomatoes, and cilantro or in a food processor or blender and process until well pureed. Transfer to a large serving container and stir in the lemon juice, chili powder, and cumin.
   
   
2. Place the green pepper and fresh tomatoes in the food processor and pulse on and off 2 or 3 times. Add the olives and pulse on and off quickly, 2 or 3 times more, or until the vegetables are finely chopped (approximately 1/4-inch pieces).
   
   
3. Stir into the bean puree, then add the chilies if desired. Stir in enough stock or water to achieve a medium-thick consistency. Serve at once or cover and refrigerate until needed.
   
   

Categories

Beans, Soup, Mexican, Puree, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol Very high in dietary fiber High in iron Very high in vitamin A Very high in vitamin C

Bad points High in sodium High in sugar