Vicky's version of the Fat Flush Soup by Ann Louise

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 199.3
  • Total Fat: 10.6 g
  • Cholesterol: 33.3 mg
  • Sodium: 285.0 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 11.4 g

View full nutritional breakdown of Vicky's version of the Fat Flush Soup by Ann Louise calories by ingredient
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Submitted by: MOTHERBEAR4

Introduction

A very flavorable healthy soup. Make and store leftovers for up to 5 days or you can freeze it. As part of a weight loss plan eat for lunch and dinner A very flavorable healthy soup. Make and store leftovers for up to 5 days or you can freeze it. As part of a weight loss plan eat for lunch and dinner
Number of Servings: 12

Ingredients

    --------------------1--------------------------
    2 tsp. olive oil
    1 ╝ lbs. lean ground beef (80/20), Substitute turkey or chopped chicken
    ---------------------2------------------------
    1 large red onion, peeled and chopped
    1 large red pepper, seeded and chopped
    1 large zucchini chopped ~ can substitute yellow squash, chopped
    8 oz. mushrooms, chopped
    2 cloves garlic, peeled and chopped
    1 bottle (46 oz.) reduced-sodium V8 juice cocktail juice
    1 can (15 oz.) beans (either pinto, garbanzo or black) rinsed and drained
    1 can (14 oz.) Diced tomatoes (or crushed)
    1 Tbs. fresh lime juice
    1 Tbs. ground cumin
    1/8 tsp. cayenne pepper, or to taste
    ------------------3-----------------
    1/4 cup fresh cilantro, chopped
    1/4 cup fresh parsley leaves, chopped

Tips

1 cup of chopped red onion is 160 grams. I think I had over a cup - because it needs to be a large onion. Next time I make will edit recipe

I bought 8 oz. of sliced mushrooms
I used Real Lemons 100% lime juice from concentrate
I did add the cup of water.
I couldn't find fresh cilantro and used Cilantro paste


Directions

1. In Large sauce pan or pot over medium-high heat, cook oil 30 sec. or until heated. Add beef. Cook until cooked through, stirring occasionally. Remove from pan; drain, if desired.

2. In same sauce pan, cook onions, peppers, zucchini, mushrooms and garlic until vegetables are crisp-tender, stirring occasionally (5 min).

3. Stir in next 6 ingredients and cooked meat. Add up to 1 cup water to thin soup, if desired. Cover; bring soup just to a simmer (do not let boil). Reduce heat to medium-low. Let simmer 20 min., stirring occasionally. Stir in cilantro and parsley. Cover; let simmer 5 min. more. Garnish with shaved Parmesan cheese, if desired.

Soup can be stored up to 5 days in the refrigerator or frozen.

Serving Size:ámakes 10 - 12 1cup servings





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