survival soup

*Extra Light Olive Oil, .5 tbsp (remove)
*Turkey, Ground turkey, 93% lean, 32 oz (remove)
Onions, raw, 2 medium (2-1/2" dia) (remove)
Green Peppers (bell peppers), 200 grams (remove)
Mushrooms, fresh, 2 cup, pieces or slices (remove)
Garlic, 3 cloves (remove)
Eggplant, fresh, 2 eggplant, peeled (yield from 1-1/4 (remove)
*Tomatoes, red, ripe, canned, whole, no salt added, 1 can (remove)
Crushed Tomatoes, 800 grams (remove)
Pureed Tomatoes, 1 can (29 oz) (401 x 411) (remove)
*Broth - Beef Broth Fat Free (Campbells) low sodium, 4 cup (remove)
*Cayenne Pepper, 2 gram(s) (remove)
cumin, 1 tbsp (remove)
Cilantro leaves, fresh, 1 cup (remove)
*Fresh Parsley, 1 cup (remove)

Lightly coat the bottom of a stockpot with a few spritzes of olive oil:heat over medium-high heat. Saute the turkey for about 5 min. or until no pink remains;drain well;set aside. Saute the onion peppers,mushrooms,garlic, and egglplant for about 5 min or until veg are softened. Add the tomatoes, tomato puree, broth and reserved meat;cover and simmer for 15 to 20 min. Stir in the cayenne to taste, cumin, cilantro, and parsley. Cook for about 10 min.longer to blend flavors.

Serving Size: makes about 10 2 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user LINDAMCCAULEY.