Autumn Bean Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In stockpot, heat olive oil over medium-high setting. Sauté meat/poultry until cooked through, about 5 minutes. Drain and set aside.

Step 2

Sauté onion, garlic, peppers and mushrooms until soft, about 5 minutes.

Step 3

Stir in remaining ingredients, except cilantro and parsley. Cover and simmer 20 minutes. Stir in cilantro and parsley.

Step 4

Cover; simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Make 12-14 cups. 1 serving = 2 cups.

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