fat flush soup

hearty and delicious

fat flush soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tsp. olive oil

  • lbs lean ground beef, turkey or shredded chicken

  • 1

    onion, chopped

  • 2

    cloves garlic, chopped

  • 1

    bell pepper, seeded and chopped

  • 8

    oz. mushrooms, chopped

  • 1

    (14 oz.) can crushed tomatoes

  • 1

    (32 oz.) bottle reduced-sodium tomato or vegetable cocktail juice

  • 1

    Tbs. fresh lemon juice

  • 1

    (14 oz.) can black, navy or pinto beans, rinsed and drained

  • 1

    Tbs. ground cumin

  • tsp. cayenne, or to taste

  • ¼

    cup each fresh cilantro and 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. A Tip from our Fat Flush test kitchen: For a chunkier soup, add a 28 oz. can of diced tomatoes.


Nutrition

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