Keith and I really enjoy this healthy soup
that tastes good and fills you up!
2 tsp. olive oil
1 ¼ lbs lean ground beef, turkey or shredded chicken
1 onion, chopped
2 cloves garlic, chopped
1 bell pepper, seeded and chopped
8 oz. mushrooms, chopped
1 (14 oz.) can crushed tomatoes
1 (32 oz.) bottle reduced-sodium tomato or vegetable cocktail juice
1 Tbs. fresh lemon juice
1 (14 oz.) can black, navy or pinto beans, rinsed and drained
1 Tbs. ground cumin
1/8 tsp. cayenne, or to taste
¼ cup each fresh cilantro and parsley, chopped
1 ¼ lbs lean ground beef, turkey or shredded chicken
1 onion, chopped
2 cloves garlic, chopped
1 bell pepper, seeded and chopped
8 oz. mushrooms, chopped
1 (14 oz.) can crushed tomatoes
1 (32 oz.) bottle reduced-sodium tomato or vegetable cocktail juice
1 Tbs. fresh lemon juice
1 (14 oz.) can black, navy or pinto beans, rinsed and drained
1 Tbs. ground cumin
1/8 tsp. cayenne, or to taste
¼ cup each fresh cilantro and parsley, chopped
1.
In stockpot, heat
olive oil over medium-high setting. Sauté meat/poultry until cooked through,
about 5 minutes. Drain and set aside.
2.
Sauté onion, garlic,
peppers and mushrooms until soft, about 5 minutes.
3.
Stir in remaining
ingredients, except cilantro and parsley. Cover and simmer 20 minutes. Stir in
cilantro and parsley.
4.
Cover; simmer 10
minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Make
12-14 cups. 1 serving = 3 cups.
