FAT FLUSH SOUP

Fat Flush Soup image

My co-worker swears by this Makes 16 cups 1 serving = 3 cups

Provided by Glenda Whisenhunt

Time 55m

Number Of Ingredients 14

Ingredients

2 tsp olive oil
1 1/4 lb lean ground beef, turkey or shredded chicken
1 onion, chopped
2 clove garlic, chopped
1 bell pepper, seeded and chopped
8 oz mushrooms, chopped
14 oz crushed tomatoes
32 oz reduced-sodium tomato or vegetable cocktail juice
1 Tbsp fresh lemon juice
14 oz canned pinto beans, drained and rinsed
1 Tbsp ground cumin
1/8 tsp cayenne pepper
1/4 c fresh cilantro, chopped
1/4 c fresh parsley. chopped

Steps:

1. In stockpot, heat olive oil over medium-high heat. Saute meat until cooked through, about 5 minutes. Drain and set aside
2. Saute onion, garlic, peppers and mushrooms until soft (about 5 minutes)
3. Stir in remaining ingredients, except cilantro and parsley
4. Cover and simmer 20 minutes.
5. Stir in cilantro and parsley.
6. Cover and simmer 10 minutes. Store soup in refrigerator up to 5 days. Freezes well.

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