Slimming Soup

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 3/4 lbs lean ground beef
• 1 teaspoon olive oil
• 1 large onion, peeled and chopped
• 1 large bell pepper, seeded and chopped
• 1 large yellow squash, chopped
• 8 ounces mushrooms, chopped
• 2 teaspoons garlic, chopped
• 1 (46 ounce) bottle reduced-sodium tomato juice or 1 (46 ounce) bottle vegetable cocktail juice
• 1 (15 ounce) can pinto beans, rinsed and drained (can use garbanzo or black)
• 1 (14 ounce) can crushed tomatoes
• 1 tablespoon fresh lime juice
• 1 tablespoon ground cumin
• 1/8 teaspoon cayenne pepper (to taste)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley leaves, chopped

Recipe

• 1 in a saucepot over medium-high heat, cook beef, turkey or chicken in olive oil 5 minutes or until cooked through, stirring occasionally. remove from pot; drain, if desired.
• 2 in same saucepot, cook onions, peppers, squash, mushrooms and garlic 5 minutes or until vegetables are crisp-tender, stirring occasionally.
• 3 stir in cocktail juice, beans, tomatoes, lime juice, cumin, cayenne and cooked meat. add 1 cup water to thin soup, if desired. cover; bring soup just to a simmer. (do not boil.) reduce heat to medium-low; let simmer 20 minutes, stirring occasionally. add cilantro and parsley. cover; let simmer 5 minutes. garnish with shaved parmesan cheese, if desired. (note: soup can be stored in refrigerator for up to 5 days or frozen.).