“A yummy summer soup for when it's just too hot to cook! The garbanzo beans and vegetables make this soup very filling.” - by MEIMEICAT1
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 93 cal
- 5%
- Fat
- 0.8 g
- 1%
- Carbs
- 19.8 g
- 6%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"I made this for our weekly "soup day" at work and it was a hit. I modified the recipe as I went along; I only put about a half onion, I added a can of mixed beans, I put waaaay more spice than suggest..." See moreed. Prep was a bit long but it was worth it. Hope this helps!"
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