Vicky's version of the Fat Flush Soup by Ann Louise
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Vicky's version of the Fat Flush Soup by Ann Louise calories by ingredient
Introduction
A very flavorable healthy soup. Make and store leftovers for up to 5 days or you can freeze it. As part of a weight loss plan eat for lunch and dinner A very flavorable healthy soup. Make and store leftovers for up to 5 days or you can freeze it. As part of a weight loss plan eat for lunch and dinnerNumber of Servings: 12
Ingredients
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2 tsp. olive oil
1 ¼ lbs. lean ground beef (80/20), Substitute turkey or chopped chicken
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1 large red onion, peeled and chopped
1 large red pepper, seeded and chopped
1 large zucchini chopped ~ can substitute yellow squash, chopped
8 oz. mushrooms, chopped
2 cloves garlic, peeled and chopped
1 bottle (46 oz.) reduced-sodium V8 juice cocktail juice
1 can (15 oz.) beans (either pinto, garbanzo or black) rinsed and drained
1 can (14 oz.) Diced tomatoes (or crushed)
1 Tbs. fresh lime juice
1 Tbs. ground cumin
1/8 tsp. cayenne pepper, or to taste
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1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley leaves, chopped
Tips
1 cup of chopped red onion is 160 grams. I think I had over a cup - because it needs to be a large onion. Next time I make will edit recipe
I bought 8 oz. of sliced mushrooms
I used Real Lemons 100% lime juice from concentrate
I did add the cup of water.
I couldn't find fresh cilantro and used Cilantro paste
Directions
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