1 1/2 lbs lean ground meat; beef, turkey or chicken.
1 tsp olive oil
1 large onion peeled & chopped
1 large butternut squash peeled & chopped
1 large green, red or yellow pepper chopped
8 oz mushrooms chopped
2 tsp chopped garlic
1 tsp chopped ginger
1 bottle (48oz) low sodium V-8 juice
1 can beans of choice; black, pinto…
1 can (14oz) crushed tomato
juice of 1 lime
1/4 cup chopped Cilantro
1/4 cup chopped Parsley
season with; cumin, tumeric, curry, cayene pepper & red pepper to taste
In stock pot add oil and cook meat till done.
Remove meat and set aside.
Add more oil as needed to lightly cook onion, garlic, ginger, pepper & squash. I like to microwave the squash to make it soft enough to blend.
Using hand blender or food processor blend vegetable mix until smooth. Add set aside meat, crushed tomato, tomato juice, cilantro, parsley, lime juice and blend smooth. Add spices to taste. Add water to desired consistency.
each 4 oz serving is about 10 grams of carbohydrate and about 80 calories.
This soup also freezes well.