Fat Flush Soup Recipe

By mm_food4me

Ingredients

• 2 tsp. olive oil
• 1 1/4 lbs. lean ground beef, turkey or chopped chicken*
• 1 large onion, peeled and chopped
• 1 large red, orange and/or green pepper, seeded and chopped
• 1 large zucchini or yellow squash, chopped
• 8 oz. mushrooms, chopped
• 2 cloves garlic, peeled and chopped
• 1 bottle (46 oz.) reduced-sodium tomato or vegetable cocktail juice
• 1 can (15 oz.) pinto, garbanzo or black beans, rinsed and drained
• 1 can (14 oz.) crushed tomatoes
• 1 Tbs. fresh lime juice
• 1 Tbs. ground cumin
• 1/8 tsp. cayenne pepper, or to taste
• 1/4 cup each fresh cilantro

Details

Servings 1
Adapted from fatflush.com

Preparation

Step 1

Makes 10- 12 cups

Directions

1. In sauce pot over medium-high heat, cook oil 30 seconds or until heated.

2. Add beef, turkey or chicken and cook 5 minutes or until cooked through, stirring occasionally.

4. In same sauce pot, cook onions, peppers, zucchini, mushrooms and garlic for 5 minutes or until vegetables are crisp-tender, stirring occasionally.

5. Stir in next 6 ingredients and cooked meat.

6. Add up to 1 cup water to thin soup, if desired.

7. Cover and bring soup just to a simmer

(do not let boil).

8. Reduce heat to medium-low and let simmer 20 minutes, stirring occasionally.

9. Stir in cilantro and parsley; cover and let simmer 5 minutes more.

Or for vegetarian option, omit meat and add another can of beans