Fat Flush Soup
By
Glenda Whisenhunt
@Glenda_Whisenhunt
1
My co-worker swears by this
Makes 16 cups
1 serving = 3 cups
Makes 16 cups
1 serving = 3 cups
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
How to Make Fat Flush Soup
- 1In stockpot, heat olive oil over medium-high heat.
Saute meat until cooked through, about 5 minutes.
Drain and set aside - 2Saute onion, garlic, peppers and mushrooms until soft (about 5 minutes)
- 3Stir in remaining ingredients, except cilantro and parsley
- 4Cover and simmer 20 minutes.
- 5Stir in cilantro and parsley.
- 6Cover and simmer 10 minutes.
Store soup in refrigerator up to 5 days.
Freezes well.
