First's Sliming Soup (Turkey)

2.75 lbs lean ground turkey
2 tsp olive oil
2 large onions- chopped
1 large green pepper- chopped
1 large red pepper- chopped
16 oz mushrooms- chopped
4 tsp garlic- chopped
2 bottles (46oz) reduced sodium tomato or vegetable cocktail juice
1 can (15oz) Red Kidney beans, drained & rinsed
1 can (15oz) Black beans, drained & rinsed
1 can crushed tomatoes (28oz)
2 tbsp fresh lime juice
2 tbsp cumin
1/4 tsp cayenne pepper
1/2 cup parsley and/or cilantro - chopped

Veggie Option - replace turkey with an additional can of black beans.

1.In a saucepot over medium high heat, cook turkey in Olive oil for 5 min or until cooked through, stirring occasionally. Remove from pot, drain.
2.In the same saucepot, cook onions, peppers, squash, mushrooms, and garlic for 5 min or until vegetables are crisp tender, stirirng occasionally.
3.Stir in cochtail juice, beans, tomatoes, lime juice, cumin, cayenne, and cooked meat. Add a cup of water. Cover, bring soup to simmer. (Do not Boil.) Reduce heat to medium-low; let simmer 20 min, stirring occasionally. Add Cilantro & Parsley. Cover, let simmer 5 min. Garnish with shaved Parmesan Cheese, if desired. (Note: Soup can be refrigerated for 5 days or frozen.)


Serving Size: 20 to 24 cups (2 to 3 cups/serving)