fat flush soup

(1 rating)
Recipe by
Glenda Whisenhunt
Tyler, TX

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

(1 rating)
yield 5 serving(s)
prep time 15 Min
cook time 40 Min

Ingredients For fat flush soup

  • 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

  • 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.

Categories & Tags for Fat Flush Soup:

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