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 tspolive oil
-
1 1/4 lblean ground beef, turkey or shredded chicken
-
1onion, chopped
-
2 clovegarlic, chopped
-
1bell pepper, seeded and chopped
-
8 ozmushrooms, chopped
-
14 ozcrushed tomatoes
-
32 ozreduced-sodium tomato or vegetable cocktail juice
-
1 Tbspfresh lemon juice
-
14 ozcanned pinto beans, drained and rinsed
-
1 Tbspground cumin
-
1/8 tspcayenne pepper
-
1/4 cfresh cilantro, chopped
-
1/4 cfresh parsley. chopped
How to Make Fat Flush Soup
- In stockpot, heat olive oil over medium-high heat.
Saute meat until cooked through, about 5 minutes.
Drain and set aside - Saute onion, garlic, peppers and mushrooms until soft (about 5 minutes)
- Stir in remaining ingredients, except cilantro and parsley
- Cover and simmer 20 minutes.
- Stir in cilantro and parsley.
- Cover and simmer 10 minutes.
Store soup in refrigerator up to 5 days.
Freezes well.
