Soup

I seen this recipie on here from another poster. They deactivated their account, but they got a lot of bad comments on the soup. it was like melt of 10 pounds or something like that. thing is the poster said they didn't believe they would lose the weight in a short amount of time, and lots of people just kept posting on how its unhealthy and such. here's the recipie.




Joined Nov 2012

Posts: 234

Topic: Hearty soup Sun 12/23/12 07:16 AM

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)

I'm not particularly fond of meat in soup, so I used 2 cans of black beans and 3 green bell peppers. Also, I like it hot, so there's way more cayenne pepper in it. and avocado. The soup is awesome. here are some pics