Hearty soup

Try Ina Garten's Minestrone...awesome flavor, huge batch, and less than 300 calories per serving. It's in her newest cookbook.

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googled this. seems hearty and will last a few days.

1 3/4 lbs of lean ground beef, turkey, or chicken.
1tsp olive oil
1 large onion peeled and chopped.
1 large red,yellow, or green pepper seeded and chopped.
1 large yellow squash, chopped
8 oz mushrooms, chopped
2 tsp chopped garlic
1 bottle 46 oz reduced sodium tomato or veggie cocktail juice
1 can 15 oz pinto, garbanzo, or black beans rinsed and drained
1 can 14 oz crushed tomatoes
1 Tbs lime juice
1 tbs ground cumin 1/8 tsp cayenne pepper, or to taste
1/4 cup each fresh cilantro and parsley leaves chopped.

If you dont want to use meat, you can use another can of beans. I used one can of pinto, and one of garbanzo. I also used a large red pepper in place of the squash cause i don't like squash. also, i used Italian parsley cause it helps with belly fat


Make sure you have a large saucepot, or very deep pan.

Step 1
In saucepot over medium-high heat, cook beef, turkey, or chicken in olive oil 5 min or until cooked through, stirring occasionally. remove from pot; drain if desired.

Step 2
In same saucepot, cook onions, peppers, squash, mushrooms and garlic 5 min or untill vegetables are crisp-tender, stirring occasionally.

Step 3
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 min, stirring occasionally. Add cilantro and parsley. Cover; let simmer 5 min. Garnish with shaved Parmesan cheese if desired. (Note: Soup can be stored in refrigerator for 5 days or frozen.)

Prep time 10 min. Total time 45 min.
Makes 10-12 cups (2-3 cups per serving)

Butternut squash soup is the best