Fat Flush Soup

Name: Fat Flush Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
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

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By Glenda Whisenhunt
@Glenda_Whisenhunt

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

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Prep:

15 Min

Cook:

40 Min

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
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How to Make Fat Flush Soup

Step-by-Step

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.