With the temperatures getting colder the last couple weeks I've been having a jonesing for some soup. I cam across with this recipe in a magazine at my local grocery store. And seeing how I'm too cheap to buy the magazine just for a soup recipe, I quickly pulled on my smartphone and snapped a picture of the recipe, grabbed a few ingredients I didn't have and headed home to make it. It's really good and very filling.
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| sorry about the soup all over the bowl...note to self; put into a different for picture next time. |
In the magazine they had in labeled as a Fat Flush Soup, I hoping that's a good thing that maybe it will help me get back on track with losing some more weight, but that's a topic for other day. The serving size is very generous I think...it's 2 full cups. Only once have I been able to eat that much at one sitting. I usually have a cup and that fills me up.
Here's the recipe:
Ingredients
|
| | 1 medium onion(s) |
| 2 clove(s) garlic clove(s) (medium) |
| | 1 item(s) bell pepper(s) (medium) |
| 1/4 cup(s) parsley |
| 4 tsp olive oil |
| | 16 oz mushroom(s) |
| 64 oz Campbell's Low-Sodium Tomato Juice |
| | 2 1/2 pound(s) Jennie-O Turkey Store Extra lean ground breast |
| 2 Tbsp fresh lemon juice |
| 2 Tbsp ground cumin |
| | 28 oz canned crushed tomatoes |
| 1/4 tsp red pepper flakes |
| 7 serving(s) Bush's great northern beans, drained and rinsed |
Instructions
1. In a stockpot, heat 2tsp of olive oil over medium-high setting. Saute meat until cooked through. Drain and set aside.
2. Saute onion, garlic, peppers, and mushrooms in other 2 tsp of olive oil until soft.
3. Stir in remaining ingredients, except the parsley.
4. Cover and simmer for 20 minutes.
5. Stir in parsley. Cover; simmer 10 minutes longer.
Store soup in refrigerator up to 5 days. Freezes well
1 serving equals 2 cups
1 serving equals 4 pointsplus
