WLBT.com - Jackson, MSChunky Autumn Soup

Ingredients:

• 2 teaspoons olive oil

• 1 1/4 pounds lean ground beef, turkey or shredded chicken

• 1 onion, chopped

• 2 cloves garlic, chopped

• 2 gold bell pepper, seeded and chopped

• 8 oz. Mushrooms, chopped

• 1 (14 oz.) can crushed tomatoes
• 1 (14 oz.) can of diced tomatoes

• 1 (32 oz.) bottle reduced-sodium tomato or vegetable cocktail juice

• 1 tablespoons fresh lemon juice

• 1 (14 oz.) can black beans or red kidney beans, rinsed and drained

• 1 tablespoons ground cumin

• 1/8 teaspoon cayenne, or to taste

• 1/4 cup each fresh cilantro and parsley, chopped

Directions:

In stockpot, heat olive oil over medium-high setting. Sauté meat/poultry until cooked through, about 5 minutes. Drain and set aside.

Sauté onion, garlic, peppers and mushrooms until soft, about 5 minutes. Stir in remaining ingredients, except cilantro and parsley.

Cover and simmer 20 minutes. Stir in cilantro and parsley. Cover; simmer 10 minutes longer.

Store soup in refrigerator up to 5 days. Freezes well.

Make 12-14 cups. 1 serving = 3 cups.

Questions? Email Julie Levanway.

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