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FAT FLUSH SOUP Weight Loss Soup!



FAT FLUSH SOUP

Ingredients Nutrition

4-6 US
  • 2 teaspoons olive oil
  • 1 14 lbs lean ground beef or 1 14 lbs turkey or 1 14 lbs chicken
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 bell pepper, seeded and chopped
  • 8 ounces mushrooms, chopped
  • 1 (14 ounce) can crushed tomatoes
  • 1 (32 ounce) bottle reduced-sodium tomato juice or 1 (32 ounce) bottlevegetable cocktail juice
  • 1 tablespoon fresh lemon juice
  • 1 (14 ounce) can black beans (rinsed and drained) or 1 (14 ounce) can navy beans (rinsed and drained) or 1 (14 ounce) can pinto beans (rinsed and drained)
  • 1 tablespoon ground cumin
  • 18 teaspoon cayenne (to taste)
  • 14 cup fresh cilantro, chopped
  • 14 cup parsley, chopped

Directions

  1. In stockpot, heat olive oil over medium-high setting. Sauté meat/poultry until cooked through, about 5 minutes. Drain and set aside.
  2. Sauté onion, garlic, peppers and mushrooms until soft, about 5 minutes.
  3. Stir in remaining ingredients, except cilantro and parsley. Cover and simmer 20 minutes. Stir in cilantro and parsley.
  4. Cover; simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Make 12-14 cups. 1 serving = 3 cups.
 

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