For vegetarian option, omit the meat and add an additional 15 oz can of pinto, garbanzo or black beans.
In saucepan over med-high heat, cook meat in olive oil 5 minutes or until cooked through. Remove from pot, drain if desired.
In same pot, cook onions, peppers, squash, mushrooms and garlic 5 minutes or until veggies are crisp-tender.
Stir in cocktail juice, beans, tomatoes, lime juice, cumin, cayenne and meat. Add up to 1 cup water to thin soup, if desired. Cover and simmer 20 minutes (do not boil). Add cilantro and parsley and simmer 5 more minutes. Garnish with shaved parmesan cheese, if desired.
Keep in refrigerator up to 5 days, or freeze.
Serving size: 2-3 cups
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (616g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 310 | ||
Calories from Fat: 32 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 64.8mg | 20 % | |
Sodium 538mg | 19 % | |
Potassium 1152.2mg | 30 % | |
Total Carbohydrate 32.4g | 10 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 24.3g | ||
Protein 39.1g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 310
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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