First Magazine's Fat Flush Soup

1 3/4 lbs. lean ground beef, turkey or chopped chicken
1 tsp. olive oil
1 large onion, peeled and chopped
1 large red, yellow or green pepper, seeded and chopped
1 large yellow squash, chopped
8 oz. mushrooms, chopped
2 tsp. chopped garlic
1 bottle (46 oz.) reduced-sodium tomato or veggie cocktail juice
1 can (15 oz.) pinto, garbanzo or black beans, rinsed and drained
1 can (14 oz.) crushed tomatoes
1 Tbs. fresh lime juice
1 Tbs. ground cumin
1/8 tsp. cayenne pepper, or to taste
1/4 cup each fresh cilantro and parsley leaves, chopped

saw this in first magazine - made some changes - omitted a few things

In a saucepot over medium-high heat, cook beef, turkey or chicken in olive oil 5 minutes or until cooked through, stirring occasionally. Remove from pot; drain, if desired.
In same saucepot, cook onions, peppers, squash, mushrooms and garlic 5 minutes or until vegetables are crisp-tender, stirring occasionally.
Stir in cocktail juice, beans, tomatoes, lime juice, cumin, cayenne and cooked meat. Add 1 cup water to thin soup, if desired. Cover; bring soup just to a simmer. (Do not boil.) Reduce heat to medium-low; let simmer 20 minutes, stirring occasionally. Add cilantro and parsley. Cover; let simmer 5 minutes. Garnish with shaved Parmesan cheese, if desired. (Note: Soup can be stored in refrigerator for up to 5 days or frozen.)


Serving Size: makes 10-12 cups 2/3 cups per serving

Number of Servings: 1

Recipe submitted by SparkPeople user COLOR-ME-SKINNY.