Slimming Soup

• 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

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.).

lean ground beef, olive oil, onion, bell pepper, yellow squash, mushrooms, garlic, tomato juice, pinto beans, tomatoes, lime juice, ground cumin, cayenne pepper, fresh cilantro, parsley

Taken from www.food.com/recipe/slimming-soup-513427 (may not work)