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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,566.1
  • Total Fat: 13.6 g
  • Cholesterol: 262.9 mg
  • Sodium: 2,366.4 mg
  • Total Carbs: 203.5 g
  • Dietary Fiber: 55.8 g
  • Protein: 158.0 g

View full nutritional breakdown of First Magazine's Fat Flush Soup calories by ingredient
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First Magazine's Fat Flush Soup

Submitted by: COLOR-ME-SKINNY


Number of Servings: 1

Ingredients

    1 3/4 lbs. lean ground beef, turkey or chopped chicken
    1 tsp. olive oil
    1 large onion, peeled and chopped
    1 large red, yellow or green pepper, seeded and chopped
    1 large yellow squash, chopped
    8 oz. mushrooms, chopped
    2 tsp. chopped garlic
    1 bottle (46 oz.) reduced-sodium tomato or veggie 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
    1/4 cup each fresh cilantro and parsley leaves, chopped

Tips

saw this in first magazine - made some changes - omitted a few things


Directions

In a saucepot over medium-high heat, cook beef, turkey or chicken in olive oil 5 minutes or until cooked through, stirring occasionally. Remove from pot; drain, if desired.
In same saucepot, cook onions, peppers, squash, mushrooms and garlic 5 minutes or until vegetables are crisp-tender, stirring occasionally.
Stir in cocktail juice, beans, tomatoes, lime juice, cumin, cayenne and cooked meat. Add 1 cup water to thin soup, if desired. Cover; bring soup just to a simmer. (Do not boil.) Reduce heat to medium-low; let simmer 20 minutes, stirring occasionally. Add cilantro and parsley. Cover; let simmer 5 minutes. Garnish with shaved Parmesan cheese, if desired. (Note: Soup can be stored in refrigerator for up to 5 days or frozen.)


Serving Size: makes 10-12 cups 2/3 cups per serving

Number of Servings: 1

Recipe submitted by SparkPeople user COLOR-ME-SKINNY.






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