Fat Flush Soup

Name: Fat Flush Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 2 teaspoons olive oil; 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) bottle vegetable cocktail juice; 1 tablespoon fresh lemon juice; 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

(2)

Recipe by biz9698

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

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READY IN: 1hr

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

2

teaspoons olive oil
1 ¹⁄₄

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 (32 ounce) bottle vegetable cocktail juice
1

tablespoon fresh lemon juice
1

(14 ounce) can navy beans (rinsed and drained) or (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

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.

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