Best Fat Flushing Soup Recipes

Cabbage Fat-Burning Soup image

Provided by Nell Marsh

Time 45m

Yield 15

Number Of Ingredients 10

5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth

Steps:

Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Nutrition Facts : Calories 90.4 calories, Carbohydrate 20.7 g, Fat 0.5 g, Fiber 5.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 483.1 mg, Sugar 12.1 g

Fat Flushing Soup Recipe - (4.4/5) image

Provided by SMorrissey

Number Of Ingredients 15

1 medium sweet potato, peeled and cut into 1" cubes
1 medium zucchini sliced into 1" round pieces (optional)
3 carrots, peeled and sliced
1 stalk celery, diced
1 small yellow onion, diced
1 clove garlic, minced
Kosher or sea salt to taste
1/2 teaspoon black pepper
1/8 teaspoon allspice
1 teaspoon paprika
1 bay leaf
2 (15 ounce) cans black beans, rinsed and drained (optional, the beans are for added protein)
2 cups vegetable broth, low-sodium
1 (14.5 oz.) can diced tomatoes (no salt added)
4 cups baby spinach, loosely packed

Steps:

Add all ingredients, except spinach, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy! (1 Serving Per Night if doing the 3 Day Cleanse & Detox)

Fat Flush Soup image

Provided by biz9698

Categories Beans

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
1 1/4 lbs turkey or 1 1/4 lbs chicken
1 onion, chopped
2 garlic cloves, chopped
1 bell pepper, seeded and chopped
8 ounces mushrooms, chopped
1 (14 ounce) can crushed tomatoes
1 (32 ounce) bottle reduced-sodium tomato juice or 1 (32 ounce) bottle vegetable cocktail juice
1 tablespoon fresh lemon juice
1 (14 ounce) can navy beans (rinsed and drained) or 1 (14 ounce) can pinto beans (rinsed and drained)
1 tablespoon ground cumin
1/8 teaspoon cayenne (to taste)
1/4 cup fresh cilantro, chopped
1/4 cup parsley, chopped

Steps:

In stockpot, heat olive oil over medium-high setting. Sauté meat/poultry until cooked through, about 5 minutes. Drain and set aside.
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. Make 12-14 cups. 1 serving = 3 cups.

Nutrition Facts : Calories 474.1, Fat 17.9, SaturatedFat 6.3, Cholesterol 92.1, Sodium 258.2, Carbohydrate 41.4, Fiber 10.9, Sugar 11.3, Protein 40.9