fat flush soup

By á-2953

hearty and delicious

Ingredients

• 2 tsp. olive oil
• 1 1/4 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
• 1/8 tsp. cayenne, or to taste
• 1/4 cup each fresh cilantro and parsley, chopped

Preparation

Step 1

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.