fat flush soup

Name: Fat Flush Soup
Prep time: 15 min
Cook time: 40 min
Yield: 5
Ingredients: 2 teaspoon(s) olive oil; 1 1/4 pound(s) lean ground beef, turkey or shredded chicken; 1 - onion, chopped; 2 clove(s) garlic, chopped; 1 - bell pepper, seeded and chopped; 8 ounce(s) mushrooms, chopped; 14 ounce(s) crushed tomatoes; 32 ounce(s) reduced-sodium tomato or vegetable cocktail juice; 1 tablespoon(s) fresh lemon juice; 14 ounce(s) canned pinto beans, drained and rinsed; 1 tablespoon(s) ground cumin; 1/8 teaspoon(s) cayenne pepper; 1/4 cup(s) fresh cilantro, chopped; 1/4 cup(s) fresh parsley. chopped

(1 RATING)

100 Pinches

Glenda Whisenhunt

Tyler, TX

Updated on Jun 13, 2012

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

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prep time 15 Min

cook time 40 Min

method ---

yield 5 serving(s)

Ingredients

2 teaspoons olive oil
1 1/4 pounds lean ground beef, turkey or shredded chicken
1 - onion, chopped
2 cloves garlic, chopped
1 - bell pepper, seeded and chopped
8 ounces mushrooms, chopped
14 ounces crushed tomatoes
32 ounces reduced-sodium tomato or vegetable cocktail juice
1 tablespoon fresh lemon juice
14 ounces canned pinto beans, drained and rinsed
1 tablespoon ground cumin
1/8 teaspoon cayenne pepper
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley. chopped

How To Make fat flush soup

Step 1

In stockpot, heat olive oil over medium-high heat. Saute meat until cooked through, about 5 minutes. Drain and set aside

Step 2

Saute onion, garlic, peppers and mushrooms until soft (about 5 minutes)
Step 3

Stir in remaining ingredients, except cilantro and parsley
Step 4

Cover and simmer 20 minutes.
Step 5

Stir in cilantro and parsley.
Step 6

Cover and simmer 10 minutes. Store soup in refrigerator up to 5 days. Freezes well.
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