In stockpot, heat olive oil over medium-high setting. Sauté meat/poultry until cooked through, about 5 minutes. Drain and set aside.
Sauté onion, garlic, peppers and mushrooms until soft, about 5 minutes. Stir in remaining ingredients, except cilantro and parsley.
Cover and simmer 20 minutes. Stir in cilantro and parsley. Cover; simmer 10 minutes longer.
Store soup in refrigerator up to 5 days. Freezes well.
Make 12-14 cups. 1 serving = 3 cups.
Questions? Email Julie Levanway.
Follow Julie on Twitter: www.twitter.com/FreshFrTheFlame.
Copyright 2011 WLBT. All rights reserved.
WLBT 3 - Fox 40
715 South Jefferson Street