- 10
Ingredients
- 2 tsp. olive oil
- 1 1/4 lbs. lean ground beef, turkey or chopped chicken*
- 1 large onion, peeled and chopped
- 1 large red, orange and/or green pepper, seeded and chopped
- 1 large zucchini or yellow squash, chopped
- 8 oz. mushrooms, chopped
- 2 cloves garlic, peeled and chopped
- 1 bottle (46 oz.) reduced-sodium tomato or vegetable 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
Preparation
Step 1
In a sauce pot over medium-high heat, cook oil 30 sec. or until heated. Add beef, turkey or chicken. Cook 5 min. or until cooked through, stirring occasionally. Remove from skillet; drain, if desired.
In same sauce pot, cook onions, peppers, zucchini, mushrooms and garlic 5 min. or until vegetables are crisp-tender, stirring occasionally.
Stir in next 6 ingredients and cooked meat. Add up to 1 cup water to thin soup, if desired. Cover; bring soup just to a simmer (do not let boil). Reduce heat to medium-low. Let simmer 20 min., stirring occasionally. Stir in cilantro and parsley. Cover; let simmer 5 min. more. Garnish with shaved Parmesan cheese, if desired. Soup can be stored up to 5 days in the refrigerator or frozen.
*Or for vegetarian option, omit meat and add another can of beans.