Fat Flush Soup
- Number of Servings: 5
Ingredients
~FAT FLUSH SOUP~ 2 tsp. Olive Oil 1 1/4 lbs. Lean Ground Beef, Turkey, or Shredded Chicken 1 Onion, chopped 2 cloves Garlic, chopped 1 Bell Pepper, seeded and chopped ... 8 oz. Mushrooms, chopped 1 (14oz) can Crushed Tomatoes 1 (32oz.) bottle reduced sodium tomato or vegetable Cocktail Juice 1 (14oz) can Beans rinsed and drained. 1 Tbs.Ground Cumin 1/8 tsp. cayenne, or to taste 1/4 cup each fresh Cilantro and Parsley, chopped
In a stockpot, heat Olive Oil over Medium-high setting. Saute meat/ poultry until cooked through, about 5 minutes. Drain and set aside. Saute Onions, 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 and simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Makes 16 cups.
Serving Size: makes 16 cups
Number of Servings: 5
Recipe submitted by SparkPeople user MEANDMYZOOCREW.
Serving Size: makes 16 cups
Number of Servings: 5
Recipe submitted by SparkPeople user MEANDMYZOOCREW.
Nutritional Info Amount Per Serving
- Calories: 365.3
- Total Fat: 11.7 g
- Cholesterol: 80.0 mg
- Sodium: 659.9 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 11.3 g
- Protein: 31.2 g
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