FAT FLUSH SOUP

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Fat Flush Soup image

Make and share this Fat Flush Soup recipe from Food.com.

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

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