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Fat Flush Soup Recipe

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Course: Soup
Ingredients Method

Ingredients
  

  • 2 tsp. olive oil
  • 1 ¼ lbs. lean ground beef turkey or chopped chicken*
  • 1 large onion peeled and chopped
  • 1 large red orange and/or green pepper, seeded and chopped
  • 1 large zucchini or yellow squash chopped
  • 8 oz. mushrooms chopped
  • 2 cloves garlic peeled and chopped
  • 1 bottle 46 oz. reduced-sodium tomato or vegetable cocktail juice
  • 1 can 15 oz. pinto, garbanzo or black beans, rinsed and drained
  • 1 can 14 oz. crushed tomatoes
  • 1 Tbs. fresh lime juice
  • 1 Tbs. ground cumin
  • 1/8 tsp. cayenne pepper or to taste
  • ¼ cup each fresh cilantro and parsley leaves chopped

Method
 

  1. In sauce pot over medium-high heat, cook oil 30 seconds or until heated.
  2. Add beef, turkey or chicken and cook 5 minutes or until cooked through, stirring occasionally.
  3. Remove from skillet; drain, if desired.
  4. In same sauce pot, cook onions, peppers, zucchini, mushrooms and garlic for 5 minutes or until vegetables are crisp-tender, stirring occasionally.
  5. Stir in next 6 ingredients and cooked meat.
  6. Add up to 1 cup water to thin soup, if desired.
  7. Cover and bring soup just to a simmer (do not let boil).
  8. Reduce heat to medium-low and let simmer 20 minutes, stirring occasionally.
  9. Stir in cilantro and parsley; cover and let simmer 5 minutes more.