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!
- 9.85 ml olive oil
- 566.99 g lean ground beef or 566.99 g turkey or 566.99 g chicken
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 bell pepper, seeded and chopped
- 226.79 g mushrooms, chopped
- 396.89 g can crushed tomatoes
- 907.18 g bottle reduced-sodium tomato juice or 907.18 g bottlevegetable cocktail juice
- 14.79 ml fresh lemon juice
- 396.89 g can black beans (rinsed and drained) or 396.89 g can navy beans (rinsed and drained) or 396.89 g can pinto beans (rinsed and drained)
- 14.79 ml ground cumin
- 0.59 ml cayenne (to taste)
- 59.14 ml fresh cilantro, chopped
- 59.14 ml 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.