Fat Flush Soup from Womens World
- Number of Servings: 8
Ingredients
2 teaspoons olive oil1-1/4 pound lean ground beef, turkey, or shredded chicken1 onion, chopped2 cloves garlic, chopped1 bell pepper, seeded and chopped8oz mushrooms, chopped1 (14oz) can of crushed tomatoes1 (32oz) bottle reduced-sodium tomato or V8 juice1 Tbs fresh lemon juice1 (14oz) can beans, rinsed and drained 1 Tbs ground cumin1/8 tsp cayenne, or to taste1/4 cup each fresh cilantro and parsley, chopped
In a stock pot, heat olive oil over medium-high setting. Sauté meat/poultr until cooked through, about 5 minutes. Drain and set aside. (I didn't use oil to cook my meat but rather to sauté next mix)
Sauté 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; simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Makes 16 cups. 1 Serving = 2 cups
Serving Size: 2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user AMARILYNH.
Sauté 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; simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Makes 16 cups. 1 Serving = 2 cups
Serving Size: 2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user AMARILYNH.
Nutritional Info Amount Per Serving
- Calories: 290.9
- Total Fat: 13.2 g
- Cholesterol: 42.5 mg
- Sodium: 254.5 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 5.4 g
- Protein: 17.0 g
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