Vegetable Weight loss soup

Chicken,
olive oil
onion
red peppers
yellow squash or turnip
mushrooms
chopped garlic
veggie cocktail juic
pinto, garbanzo or black beans
crushed tomatoes
lime juic
ground cumin
cayenne pepper (optional)
fresh cilantro
fresh parsley

Brown chicken in olive oil for 5 min. In same saucepot, cook onions, peppers, turnip, mushrooms and garlic 5 min. or until vegetables are crisp tender, stirring occasionally. Stir in cocktail juice, beans, tomatoes, lime juice, cumin, and cooked meat. Add up to 1 cup water to thin soup. Cover, bring soup just to a simmer. Do not boil. Reduce heat to medium low let simmer 20 min. Add cilantro and parsley. Cover, let simmer 5 min. Garnish with shaved parmesan cheese. Soup can be stored in refrigertor for up to 5 days or frozen.

Serving Size: 5 - 2 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user YORKIE23.