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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | teaspoons | olive oil | 1 1/4 | pounds | Beef, ground, 5% fat | 1 | onion | 1 Large onion, yellow, diced | 2 | clove | garlic minced | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | green pepper, finely chopped | 1 | cup, pieces or slices | Mushrooms | 14 | ounces | diced tomatoes (28 oz can) | 32 | fliud ounces | Tomato juice, canned | 2 | tablespoons | lemon juice, bottled | 2 | cups | Beans, canned (any, unseasoned) | 1 | tablespoon | Spices, ground cumin | 1/8 | teaspoon | cayenne pepper | 1/4 | cup | cilantro, fresh, chopped | 1/4 | cup | parsley, chopped |
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Steps
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Sequence
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Step
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| | 1 | In a stock pot, heat olive oil over medium-high setting. Saute meat until cooked through, about 5 minutes. Drain and set aside. | | 2 | Saute onion, garlic, peppers and mushrooms until soft, about 5 minutes. | | 3 | 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. |
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