The Fat Flush Soup is Back!
No fads here...this stuff really works! The New Year is bound to feel all warm and toasty after indulging in a healthy helping of this tomato-based Fat Flushing Soup! Watch the video above to see how it all comes together.
Ingredients
- 2 tsp. olive oil
- 1¼ lbs. lean ground beef turkey or chopped chicken*
- 1 large onion peeled and chopped
- 1 large red orange and/or green pepper, seeded and chopped
- 1 large zucchini or yellow squash chopped
- 8 oz. Mushrooms chopped
- 2 cloves garlic peeled and chopped
- 1 bottle reduced-sodium tomato or vegetable cocktail juice 46 oz.
- 1 can pinto, garbanzo, or black beans, rinsed and drained, 15 oz. Our favorite beans are from Goya Foods
- 1 can crushed tomatoes 14 oz.
- 1 Tbs. Fresh Lime Juice
- 1 Tbs. ground cumin
- 1/8 tsp. cayenne pepper or to taste
- ¼ cup each fresh cilantro and parsley leaves chopped
Instructions
- In sauce pot over medium-high heat, cook oil 30 sec. or until heated. Add beef, turkey or chicken. Cook 5 min. or until cooked through, stirring occasionally.
- Remove from skillet; drain, if desired. In same saucepot, cook onions, peppers, zucchini, mushrooms and garlic 5 min. or until vegetables are crisp-tender, stirring occasionally. 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.
Notes
*For a vegetarian option, omit meat and add another can of beans. Our favorite brand of beans is Goya Foods.
Tried this recipe?Let us know how it was!
