Slimming Soup

  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)

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