FAT FLUSH SOUP Weight Loss Soup!

FAT FLUSH SOUP

Ingredients Nutrition

Servings 4-6 Units US

• 2 teaspoons olive oil
• 1 ¹⁄₄ lbs lean ground beef or 1 ¹⁄₄ lbs turkey or 1 ¹⁄₄ 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
• ¹⁄₈ teaspoon cayenne (to taste)
• ¹⁄₄ cup fresh cilantro, chopped
• ¹⁄₄ 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.