Fat Flush Soup
Ingredients
2 tsp. olive oil
1 ¼ lbs lean ground beef, turkey, or shredded chicken (or no meat at all)
1 onion, chopped
2 cloves garlic, chopped
1 bell pepper, seeded and chopped
8 oz. mushrooms, chopped
1 (14 oz.) can crushed tomatoes
1 (32 oz.) bottle reduced-sodium tomato or vegetable cocktail juice
1 Tbs. fresh lemon juice
1 (14 oz.) can black, navy, or pinto beans, rinsed and drained
1 Tbs. ground cumin
1/8 tsp. cayenne, or to taste
¼ cup each fresh cilantro and parsley, chopped
Instructions
- Start by prepping your veggies! Chop the sweet peppers, onion, zucchini, mushrooms, garlic, parsley, cilantro, jalapenos, and slice the scallions.
- Heat the olive oil in a Dutch oven or another large pot over medium heat. Add the turkey, yellow pepper, green pepper, onion, zucchini, mushrooms, and garlic. Cook until the turkey is browned, stirring frequently. It will take approximately 20 minutes.
- Add the rest of the ingredients to the pot, aside from the scallions. Heat to a simmer, stirring occasionally. It will take about 15 minutes.
- Ladle the soup into bowls (or meal prep containers) and garnish parsley, cilantro, with scallions.
- Store soup in refrigerator up to 5 days. Freezes well. Make 12-14 cups. 1 serving = 3 cups.
For a chunkier soup, add a 28 oz. can of diced tomatoes.
Grocery List
- Olive oil
- Lean ground turkey
- Green bell pepper
- Yellow bell pepper
- Onion
- Zucchini
- Baby portobello mushrooms
- Garlic
- V8 vegetable juice
- Kidney beans (or black beans)
- Canned diced tomatoes
- Lime juice
- Cumin
- Coriander
- Fresh parsley
- Fresh cilantro
- Jalapeno peppers
- Scallions
