Makes 10-12 cups (Serving Size is 2 to 3 cups)
Ingredients
Method
- In sauce pot over medium-high heat, cook oil 30 seconds or until heated.
- Add beef, turkey or chicken and cook 5 minutes or until cooked through, stirring occasionally.
- Remove from skillet; drain, if desired.
- In same sauce pot, cook onions, peppers, zucchini, mushrooms and garlic for 5 minutes or until vegetables are crisp-tender, stirring occasionally.
- Stir in next 6 ingredients and cooked meat.
- Add up to 1 cup water to thin soup, if desired.
- Cover and bring soup just to a simmer (do not let boil).
- Reduce heat to medium-low and let simmer 20 minutes, stirring occasionally.
- Stir in cilantro and parsley; cover and let simmer 5 minutes more.
Garnish with shaved Parmesan cheese, if desired. Soup can be stored up to 5 days in the refrigerator or frozen for 2-3 weeks.
*Notes:
For vegetarian option, omit meat and add another can of beans.
Omit the beans for Phase 1.
