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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is from the Fat Flush by Ann Louise Gittleman. I took a guess at the time, sorry if it's off! Ingredients:
2 teaspoons olive oil |
1 1/4 lbs lean ground beef or 1 1/4 lbs turkey or 1 1/4 lbs chicken |
1 onion, chopped |
2 garlic cloves, chopped |
1 bell pepper, seeded and chopped |
8 ounces mushrooms, chopped |
1 (14 ounce) can crushed tomatoes |
1 (32 ounce) bottle reduced-sodium tomato juice or 1 (32 ounce) bottle vegetable cocktail juice |
1 tablespoon fresh lemon juice |
1 (14 ounce) can black beans (rinsed and drained) or 1 (14 ounce) can navy beans (rinsed and drained) or 1 (14 ounce) can pinto beans (rinsed and drained) |
1 tablespoon ground cumin |
1/8 teaspoon cayenne (to taste) |
1/4 cup fresh cilantro, chopped |
1/4 cup parsley, chopped |
Directions:
1. In stockpot, heat olive oil over medium-high setting. Sauté meat/poultry until cooked through, about 5 minutes. Drain and set aside.
2. Sauté onion, garlic, peppers and mushrooms until soft, about 5 minutes.
3. Stir in remaining ingredients, except cilantro and parsley. Cover and simmer 20 minutes. Stir in cilantro and parsley.
4. Cover; simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Make 12-14 cups. 1 serving = 3 cups.
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