Instructions: Combine the beans, canned tomatoes, scallions, and cilantro or parsley 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.

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).

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.

This recipe yields 6 servings.

Variation: Garnish each serving with diced avocado and extra scallions.

Description: "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."

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