According to research conducted at Penn State, if you eat soup before you eat a lunch entree, you'll consume 20% fewer calories than you would if you skipped the soup. Inspired by this study, nutrition expert and bestselling author Ann Louise Gittleman, PhD, CNS, created this easy, satisfying soup to help people jump start long-term weight control. You can learn more about Gittleman's Fat Flush programs at www.annlouise.com.
Fat Flush Soup
30 MINUTES PREP TIME: SERVES 4
2 tsp olive oil, divided
11/4 Ibs lean ground beef, turkey, or shredded chicken
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 Tbsp fresh lemon juice
1 (14 oz) can black, navy, or pinto beans, rinsed and drained
1 Tbsp ground cumin
1/8 tsp cayenne, or to taste
1/4 cup each fresh cilantro and parsley, chopped
1. In stockpot, heat 1tsp of the olive oil over medium-high heat Saute meat until cooked through, about 5 minutes. Drain and set aside.
2. Saute onion, garlic, pepper, and mushrooms in remaining teaspoon of oil until soft, about 5 minutes.
3. Stir in remaining ingredients, except cilantro and parsley. Cover and simmer 20 minutes. Stir in fresh herbs.
4. Cover; simmer 10 minutes longer and then serve. Store leftover soup in refrigerator up to 5 days.
TIP: For a chunkier soup with a chili-like consistency, you can add a 28-oz can of diced tomatoes in step 3.