Fat Flush Soup

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

2 teaspoon(s) olive oil

1 1/4 pound(s) lean ground beef or turkey or shredded chicken

1 whole(s) onion chopped

2 whole(s) garlic cloves chopped

1 whole(s) bell peppers seeded and chopped

8 ounce(s) mushrooms chopped

14 ounce(s) crushed tomatoes

32 ounce(s) reduced-sodium tomato or veggie cocktail juice

1 tablespoon(s) ground cumin

1/8 teaspoon(s) cayenne, or to taste

1/4 cup(s) fresh parsley chopped

1/4 cup(s) fresh cilantro chopped

Directions:

1. In stockpot, heat olive oil over medium-high setting. Saute meat/poultry until cooked through, about 5 minutes. Drain and set aside.
2. Saute 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 parlsey.
4. Cover; simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Makes 12-14 cups. 1 serving = 3 cups.

By RecipeOfHealth.com