Recipe by biz
This is from the Fat Flush by Ann Louise Gittleman. I took a guess at the time, sorry if it's off!
Top Review by KateL
A very nice soup on its own, but flushing toxins from the liver takes it to the 5th star. This is like a hearty beef vegetable soup with beans. Ann Gittleman didn't specify which beans in her recipe, so I used cannellini beans from my pantry, and they worked fine. I couldn't find a 14-oz. can of crushed tomatoes, so I used a 14-oz. can of diced tomatoes instead. We avoid intense fire in spices, but I used 1/4 teaspoon of cayenne anyway, and that added a teensy kick but was still mild; the cumin was pronounced, so make sure you have good cumin (we LOVE cumin!). As usual I more or less doubled the garlic with no complaints. I will definitely make this again!
- 2 teaspoons olive oil
- 1 1⁄4 lbs lean ground beef or 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) bottlevegetable cocktail juice
- 1 tablespoon fresh lemon juice
- 1 (14 ounce) can black beans (rinsed and drained) or 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
Directions See How It's Made
- 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.