2 tsp. olive oil
1 ¼ lbs. lean ground beef, turkey or chicken
1 large onion, peeled and chopped
1 large red, orange and/or green pepper, seeded and chopped
1 large zucchini or yellow squash, chopped
8 oz. mushrooms, chopped
2 cloves garlic, peeled and chopped
1 bottle (46 oz.) reduced-sodium tomato or V-8 style juice
1 can (15 oz.) black beans, rinsed and drained
1 can (14 oz.) crushed or petite diced tomatoes
1 T fresh lime juice
1 T ground cumin
1/8 t cayenne pepper, or to taste
¼ cup each fresh cilantro and parsley leaves, chopped
Bag of spinach, washed
Fresh Parmeggiano cheese, shaved (optional)
In a dutch oven, heat oil on medium-high heat about 30 seconds. Add beef, turkey or chicken and cook until small bits are just browned, about 5 minutes. Remove meat and set aside.
Drain pot, if desired, then add to pot and cook onions, peppers, zucchini, mushrooms and garlic 5 minutes or until vegetables are crisp-tender, stirring occasionally.
Stir in next 6 ingredients and cooked meat. Cover and bring soup just to a simmer (do not let boil). Reduce heat to medium-low. Let simmer 20 minutes, stirring occasionally.
Stir in cilantro, parsley and spinach. Cover and let simmer an additional 5 minutes.
Garnish with shaved Parmeggiano cheese, if desired.