Fat Flush Soup
By
Glenda Whisenhunt
@Glenda_Whisenhunt
1
Makes 16 cups
1 serving = 3 cups
Ingredients
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2 tspolive oil
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1 1/4 lblean ground beef, turkey or shredded chicken
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1onion, chopped
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2 clovegarlic, chopped
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1bell pepper, seeded and chopped
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8 ozmushrooms, chopped
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14 ozcrushed tomatoes
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32 ozreduced-sodium tomato or vegetable cocktail juice
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1 Tbspfresh lemon juice
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14 ozcanned pinto beans, drained and rinsed
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1 Tbspground cumin
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1/8 tspcayenne pepper
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1/4 cfresh cilantro, chopped
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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.