Healthy Detox Soup Recipe

Make this delicious soup this week and enjoy–
it’s healthy and just maybe it will get you jumping!

(Just a little trampoline humor – See bottom of post)


1 ¼ lbs. lean ground beef, turkey or chopped chicken–
cook and drain; set aside.
 If you are vegetarian, this soup is great without the meat!
1 large onion, peeled and chopped
1 large red, orange and/or green pepper, seeded and chopped
1 large zucchini, chopped
8 oz. mushrooms, chopped
2 cloves garlic, peeled and chopped
1 bottle (46 oz.) vegetable cocktail juice
1 can (15 oz.) black beans, rinsed and drained
1 can (14 oz.) crushed tomatoes
1 Tbs. fresh lime juice
1 Tbs. ground cumin
1 Tbs. Morton’s Nature Seasoning
1/4 cup each fresh cilantro and parsley leaves, chopped


If you’re adding the meat:  In saucepan over medium-high heat, cook oil 30 sec. or until heated. Add beef, turkey or chicken.
Cook 5 min. or until cooked through, stirring occasionally.
Remove from skillet and drain.
In same saucepan, cook onions, peppers, zucchini,
mushrooms and garlic 5 min. or until vegetables
are crisp-tender, stirring occasionally.
Stir in drained and rinsed black beans,
tomatoes, lime juice and spices.
Stir in cilantro and parsley.
Add the meat back in at this point and the V8 juice.
Cover; bring soup just to a simmer (do not let boil).
Reduce heat to medium-low.
Let simmer 20 min., stirring occasionally.
Cover; let simmer 5 min. more.
Soup can be stored up to 5 days in the refrigerator or frozen.
I cooked all mine as above and placed in the crock pot all day to be warm and delicious when we got home from work.