1/2 c. each chopped onion and diced celery
2 garlic cloves, minced
1 (16 oz.) can French style green beans, undrained (about 1 1/2 c.)
1 1/2 c. tomato juice
1 1/4 c. tomato juice
1 1/4 c. canned ready to serve beef broth
1/2 c. sliced carrot
1 bay leaf
1 tsp. curry powder
1/2 tsp. salt
Dash pepper
1 c. skim milk

Spray 3 quart saucepan with non-stick cooking spray and heat over medium hat; add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened, 1-2 minutes. Stir in remaining ingredients except milk; bring to a boil. Reduce heat to low; cover and let simmer until carrots are tender, 15- 20 minutes. Remove from heat and let cool 5-10 minutes. Remove and discard bay leaf.

Pour half of mixture into blender container and process at low speed until smooth; transfer mixture to 1 1/2 quart bowl and process remaining soup. Pour soup back into saucepan; add milk and cook over low heat, stirring occasionally, until soup is thoroughly heated, 3-5 minutes (do not boil).