Slimming Soup

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READY IN: 55mins
YIELD: 10-12 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.).
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