Cooler Days = Soup Days

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.

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