I made a pot of this on Saturday and have been eating on it for lunch. If you like dishes made with tomato's, and I do, then this is a very tasty, rich soup.
2 tsp. olive oil
1 1/4 lbs. lean ground beef, turkey or shredded chicken (I made it with ground beef)
1 onion, chopped
2 cloves garlic, chopped
1 bell pepper, seeded and chopped
8 oz. mushrooms, chopped
1 (14 oz.) can crushed tomatoes
1 (32 oz.) bottle reduced-sodium tomato or vegetable cocktail juice
1 Tbs. fresh lemon juice ( I used bottled)
1 (14 oz.) can beans, rinsed and drained
1 Tbs. ground cumin
1/8 tsp. cayenne, or to taste
1/4 cup each fresh cilantro and parsley, chopped.
In a stockpot, heat olive oil over medium-high setting. Saute meat/poultry until cooked through, about 5 minutes. Drain and set aside.
Saute onion, garlic, peppers and mushrooms until soft, about 5 minutes.
Stir in remaining ingredients, except cilantro and parsley. Cover and simmer 20 minutes. Stir in cilantro and parsley. Cover, simmer 10 minutes longer.
Store soup in refrigerator up to 5 days. Freezes well.
Makes 16 cups. 1 serving = 3 cups
Servings: 5 Calories: 315 Fat: 9g.(2 g. saturated) Chol: 65,8 mg. Protein: 31 g Carbs: 30 g. Sodium: 1,185 mg. Fiber: 8 g.
I actually only eat 1 cup, which is plenty enough for me.