Fat Flush Soup Recipe

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Fat Flush Soup

Glenda Whisenhunt

By
@Glenda_Whisenhunt

My co-worker swears by this
Makes 16 cups
1 serving = 3 cups


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Comments:

Serves:

5

Prep:

15 Min

Cook:

40 Min

Ingredients

2 tsp
olive oil
1 1/4 lb
lean ground beef, turkey or shredded chicken
1
onion, chopped
2 clove
garlic, chopped
1
bell pepper, seeded and chopped
8 oz
mushrooms, chopped
14 oz
crushed tomatoes
32 oz
reduced-sodium tomato or vegetable cocktail juice
1 Tbsp
fresh lemon juice
14 oz
canned pinto beans, drained and rinsed
1 Tbsp
ground cumin
1/8 tsp
cayenne pepper
1/4 c
fresh cilantro, chopped
1/4 c
fresh parsley. chopped

Directions Step-By-Step

1
In stockpot, heat olive oil over medium-high heat.
Saute meat until cooked through, about 5 minutes.
Drain and set aside
2
Saute onion, garlic, peppers and mushrooms until soft (about 5 minutes)
3
Stir in remaining ingredients, except cilantro and parsley
4
Cover and simmer 20 minutes.
5
Stir in cilantro and parsley.
6
Cover and simmer 10 minutes.
Store soup in refrigerator up to 5 days.
Freezes well.

About this Recipe

Course/Dish: Other Soups
Other Tag: Healthy
Hashtag: #easy