Hearty & Healthy Fall Soup (fat flush soup)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 tsp Olive Oil3 lbs. Chicken Breasts4 Garlic cloves, chopped 2 cups chopped Onions 2 chopped Red Bell Peppers 2 TBSP Cumin 1/2 tsp. Cayenne Pepper 2 TBSP fresh Lemon juice 2 pkgs (8 oz) sliced fresh Mushrooms 2 cans Black Beans rinsed and drained 64 oz V8 Vegetable Juice, Low Sodium28 oz Crushed Tomatoes 2 cups of fat free low sodium chicken broth4 cups of water1/2 cup loose chopped fresh Cilantro 1/2 cup loose chopped fresh Parsley
This is a large quantity recipe, cut all ingredients in half if less is desired. Saute chicken breasts in 1 tsp of olive oil. Drain and cut breasts into small pieces. Use remaining olive oil to saute garlic, onions, red peppers, and mushrooms for 5 minutes (until just softened).
Place chicken and cooked vegetables in large stock pot and add all remaining ingredients except cilantro and parsley. Heat to simmer and cook for 20 minutes. Add cilantro and parsley and simmer additional 10 minutes.
Serving Size: makes 10 servings, 3 cups each
Number of Servings: 10
Recipe submitted by SparkPeople user MCPHER911.
Place chicken and cooked vegetables in large stock pot and add all remaining ingredients except cilantro and parsley. Heat to simmer and cook for 20 minutes. Add cilantro and parsley and simmer additional 10 minutes.
Serving Size: makes 10 servings, 3 cups each
Number of Servings: 10
Recipe submitted by SparkPeople user MCPHER911.
Nutritional Info Amount Per Serving
- Calories: 330.4
- Total Fat: 3.4 g
- Cholesterol: 78.9 mg
- Sodium: 428.0 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 9.6 g
- Protein: 42.1 g
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