Fat Flush Soup - cooking recipe

Ingredients

2 teaspoons olive oil
1 1/4 1 1/4 lbs turkey or 1 1/4 lbs chicken
1 onion, chopped
2 garlic cloves, chopped
1 bell pepper, seeded and chopped
8 ounces mushrooms, chopped
1 (14 ounce) can crushed tomatoes
1 (32 ounce) bottle reduced-sodium tomato juice or (32 ounce) bottle vegetable cocktail juice
1 tablespoon fresh lemon juice
1 (14 ounce) can navy beans (rinsed and drained) or (14 ounce) can pinto beans (rinsed and drained)
1 tablespoon ground cumin
1/8 teaspoon cayenne (to taste)
1/4 cup fresh cilantro, chopped
1/4 cup parsley, chopped

Preparation

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