Basic Slimming Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 3/4 Lean ground beaf, turkey or chopped chicken1 tsp olive oil1 large onion, peeled and chopped1 large red, yellow or green pepper, seeded and chopped1 large yellow squash, chopped8 oz. mushrooms, chopped2 tsp. chopped garlic1 bottle (46 oz) reduced-sodium tomato or veggie cocktail juice1 can (15 oz) pinto, garbanzo or black beans, rinsed and drained1 can (14 oz) crushed tomatoes1 Tbs. fresh lime juice1 Tbs. ground cumin1/8 tsp cayenne pepper, or to taste1/4 cup each fresh cilantro and parsely leaves, chopped
In saucepot over medium-high heat, cook beef, turkey or chicken in olive oil 5 min. or until cooked through, stirring occasionally. Remove from pot; drain, if necessary.
In same saucepot, cook onions, peppers, squash, mushrooms and garlic 5 min. or until vegetables are crisp-tender, stirring occasionally.
Stir in cocktail juice, beans, tomatoes, lime juice, cumin, cayenne and cooked meat. Add up to 1 cup water to thin soupif desired. cover; bring soupt just to a simmer. (Do not boil.) Reduce heat to medium-low; let simmer 20 min., stirring occasionally. Add cilantro and parsely. Cover; let simmer 5 min. Garnish with shaved Parmesan cheese, if desired.
(Note: Soup can be stored in refrigerator for up to 5 days or frozen).
Serving Size: 2 to 3 cups/serving; makes 10 to 12 cups
Number of Servings: 1
Recipe submitted by SparkPeople user BLKSWANN.
In same saucepot, cook onions, peppers, squash, mushrooms and garlic 5 min. or until vegetables are crisp-tender, stirring occasionally.
Stir in cocktail juice, beans, tomatoes, lime juice, cumin, cayenne and cooked meat. Add up to 1 cup water to thin soupif desired. cover; bring soupt just to a simmer. (Do not boil.) Reduce heat to medium-low; let simmer 20 min., stirring occasionally. Add cilantro and parsely. Cover; let simmer 5 min. Garnish with shaved Parmesan cheese, if desired.
(Note: Soup can be stored in refrigerator for up to 5 days or frozen).
Serving Size: 2 to 3 cups/serving; makes 10 to 12 cups
Number of Servings: 1
Recipe submitted by SparkPeople user BLKSWANN.
Nutritional Info Amount Per Serving
- Calories: 1,300.4
- Total Fat: 28.7 g
- Cholesterol: 229.1 mg
- Sodium: 2,623.6 mg
- Total Carbs: 167.5 g
- Dietary Fiber: 47.3 g
- Protein: 98.5 g
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