2 15-ounce cans pinto beans, undrained
1 quart tomato-vegetable juice
2 tablespoons vegetable oil
3 tablespoons lime juice
2 teaspoons Worcestershire Sauce
2 teaspoons minced garlic
1 16-ounce jar thick and chunky medium or hot salsa
1 15-ounce can black beans, drained & rinsed
1 cup peeled cucumber, seeded & chopped
1 cup thinly sliced celery
1 ¼ cups peeled avocado, cubed
Cucumber, celery or green onion sticks

In food processor or blender, process pinto beans and liquid, 2 cups tomato-vegetable juice, oil, lime juice, Worchestershire sauce and garlic until smooth.

Pour mixture into large bowl; stir in remaining tomato-vegetable juice, salsa, black beans, chopped cucumber and sliced celery.  Refrigerate at least 3 hours for flavors to blend.

At serving time, stir avocado into soup; spoon into bowls and garnish with vegetable sticks.