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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 334.2
  • Total Fat: 18.3 g
  • Cholesterol: 61.7 mg
  • Sodium: 231.4 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 5.5 g
  • Protein: 20.0 g

View full nutritional breakdown of slimming soup calories by ingredient
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slimming soup

Submitted by: LINDAMCCAULEY


Number of Servings: 10

Ingredients

    Ground beef, lean, 28 oz (remove)
    Ground beef, lean, 1 oz (remove)
    Onions, raw, 1 large (remove)
    *Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4" (remove)
    *Summer Squash, 1 large (remove)
    *Daikon Radish, fresh, 0.5 cup (remove)
    V8 Vegetable Juice, Low Sodium, 46 oz (remove)
    *Chick Peas, 2 cup (remove)
    Canned Tomatoes, 2 cup (remove)
    Lime Juice, .5 fl oz (remove)
    *Cumin seed, 1 tbsp (remove)
    Pepper, red or cayenne, 1 tbsp (remove)
    Cilantro, raw, 4 tbsp (remove)
    Parsley, .25 cup (remove)
    Eggplant, 1 cup (1" cubes) (remove)

Tips

* for a vegetarian option omit meat and add an addional 15 oz can of pinto,garbanzo or black beans.


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Directions

heat beef on medium high until cooked.Drain.In same saucepot cook onions,peppers,squash,daikon, and garlic until veg.are crisp tender or 5 min.Stir in cocktail juice,chick peas,tomatoes,limejuice,cumin,cayenne,and cooked meatAdd up to one cup water to thin soup.Cover bring to a simmer.(Do not boil) Reduce heat to med-low let simmer 20 min.stirring occasionally. Add cilantro and parsley. Cover simmer 5 min. Garnish with shaved parmesan cheese if desired. Soup can be stored in refrigerator up to 5 days or frozen.

Serving Size: Makes 10-12 cups (2to 3 cups/serving

Number of Servings: 10

Recipe submitted by SparkPeople user LINDAMCCAULEY.






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