Fat Flush Soup
- Number of Servings: 5
Ingredients
2 tsp olive oil1/14 lbs lean ground beef, turkey or shredded chicken1 onion – chopped2 cloves garlic, chopped1 bell pepper, seeded and chopped8 oz mushrooms chopped1 14 oz can crushed tomatoes1 – 32 oz bottle reduced sodium V8 or tomato juice1 tbs. fresh lemon juice1 can (14 oz) canned beans, drained and rinsed1 tbs. ground cumin1/8 tsp cayenne pepper – or to taste¼ cup fresh cilantro and/or parsley (I also use fresh basil if I have it)
Heat olive oil in stockpot, sauté meat/poultry until cooked – drain and set aside.
Saute onion, garlic, pepper and mushrooms until soft (5 min)
Stir in remaining ingredients except fresh herbs. Cover and simmer 20 minutes. Stir in herbs. Cover simmer 10 minutes longer. Store in frig up to 5 days. Freezes well.
Serving Size: Makes 18 cups. 1 serving is 3 cups
Number of Servings: 5
Recipe submitted by SparkPeople user KEEKBEAN.
Saute onion, garlic, pepper and mushrooms until soft (5 min)
Stir in remaining ingredients except fresh herbs. Cover and simmer 20 minutes. Stir in herbs. Cover simmer 10 minutes longer. Store in frig up to 5 days. Freezes well.
Serving Size: Makes 18 cups. 1 serving is 3 cups
Number of Servings: 5
Recipe submitted by SparkPeople user KEEKBEAN.
Nutritional Info Amount Per Serving
- Calories: 425.1
- Total Fat: 29.2 g
- Cholesterol: 85.1 mg
- Sodium: 184.5 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 3.4 g
- Protein: 23.4 g
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