Total Time
Prep 30 mins
Cook 30 mins

This is from the Fat Flush by Ann Louise Gittleman. I took a guess at the time, sorry if it's off!

Ingredients Nutrition


  1. In stockpot, heat olive oil over medium-high setting. Sauté meat/poultry until cooked through, about 5 minutes. Drain and set aside.
  2. Sauté onion, garlic, peppers and mushrooms until soft, about 5 minutes.
  3. Stir in remaining ingredients, except cilantro and parsley. Cover and simmer 20 minutes. Stir in cilantro and parsley.
  4. Cover; simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Make 12-14 cups. 1 serving = 3 cups.


Most Helpful

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!

KateL October 21, 2013

Forget the title, this is a great soup! I halved the ground turkey and cumin, doubled the garlic and lemon and chose the black beans, which went really well with it. I didn't have enough tomato juice, so I had to sub some of it with canned tomatoes that I pureed. I bet smoked paprika would be good in this too, since it lends itself to a certain smokiness. The flavor was delicious, and everything blended nicely. Baked tortilla chips were the perfect accompaniment.

Maito February 12, 2014

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