Slimming Soup
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 (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 ⓘ
Instructions
- 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.
- In same saucepot, cook onions, peppers, squash, mushrooms and garlic 5 minutes or until vegetables are crisp-tender, stirring occasionally.
- 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.).
Nutrition & Diet Analysis (per serving)
784
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).