Fat Flush Soup

Fat Flush Soup

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Glenda Whisenhunt


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


★★★★★ 1 vote

15 Min
40 Min


  • 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.

Printable Recipe Card

About Fat Flush Soup

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

Show 3 Comments & Reviews

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