A couple of weeks ago, Leesha (xsparkage) posted on Twitter a soup recipe she was going to try. In the magazine, they called it “the new basic slimming soup”. It looked yummy so I wanted to try and do it. Today was the day.
This is how it turned out. =)
The ingredients you’ll need, as you can see in the picture below (with some changes, because in Portugal we don’t have all the right ingredients), are – as told in the original recipe:
- 1 and 3/4 lbs. ( 800g) lean ground beef, turkey or chopped chicken – or if you want the vegetarian choice, a 15oz can of pinto, garbanzo or black beans – I chose turkey
- 1 tsp. olive oil
- 1 large onion, peeled and chopped
- 1 large red, yellow or green pepper, seeded and chopped – I chose red pepper
- 1 large yellow squash, chopped (about 400g / 1 lb)
- 8 oz. (230g) mushrooms, chopped
- 2 tsp. chopped garlic – I used almost double the amount because I love garlic
- 1 bottle (46 oz. / 1,360 L ) reduced sodium tomato or veggie cocktail juice – we don’t have this here so I used the same amount of a low sodium vegetable stock
- 1 can (15 oz. /425 g) crushed tomatoes
- 1 tbs. fresh lime juice
- 1 tbs. ground cumin
- 1/8 tsp. cayenne pepper, or to taste – be careful, it’s really really hot, use just a tiny bit if you don’t usually use it
- 1/4 cup each – fresh cilantro and parsley leaves, chopped
All the chopping was roughly done (even kinda roughly chopped my finger, ouch).
And the steps are:
1. In saucepot over medium-high heat, cook beef, turkey or chicken in olive oil for 5 minutes or until cooked through, stirring occasionally. Remove from pot; drain, if desired.
2. In same saucepot, cook onions, peppers, squash, mushrooms and garlic 5 minutes, or until vegetables are crisp-tender, stirring occasionally.
3. Stir in cocktail juice, beans, tomatoes, lime juice, cumin, cayenne and cooked meat. Add up to 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 minutes, stirring occasionally. Add cilantro and parsley. Cover; let simmer 5 minutes. Garnish with shaved Parmesan cheese, if desired.
Note: soup can be stored in refrigerator for up to 5 days or frozen.
Makes 10 to 12 cups (2 to 3 cups/serving)
The picture below is just after step 2. =)
So, as you can see, this is a really simple recipe, and it tastes really good. And you feel energized and satiated for quite a while after eating it.
I didn’t garnish with cheese and I’m thinking it isn’t necessary. And I feel adding it would be making this healthy soup a bit unhealthy, even if it was just a tablespoon of cheese. Well, but that’s just me. Try the recipe and tell me what you thought of it (oh, and if you had the cheese too 😉 ).
Have a good evening!