Vicky's version of the Fat Flush Soup by Ann Louise
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
--------------------1--------------------------2 tsp. olive oil1 ¼ lbs. lean ground beef (80/20), Substitute turkey or chopped chicken---------------------2------------------------1 large red onion, peeled and chopped1 large red pepper, seeded and chopped1 large zucchini chopped ~ can substitute yellow squash, chopped8 oz. mushrooms, chopped2 cloves garlic, peeled and chopped1 bottle (46 oz.) reduced-sodium V8 juice cocktail juice1 can (15 oz.) beans (either pinto, garbanzo or black) rinsed and drained1 can (14 oz.) Diced tomatoes (or crushed)1 Tbs. fresh lime juice1 Tbs. ground cumin1/8 tsp. cayenne pepper, or to taste------------------3-----------------1/4 cup fresh cilantro, chopped1/4 cup fresh parsley leaves, chopped
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: makes 10 - 12 1cup servings
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: makes 10 - 12 1cup servings
Nutritional Info 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
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