Makes 10-12 cups (Serving Size is 2 to 3 cups)
Fat Flush Soup Recipe
2 tsp. olive oil 1 ¼ lbs. lean ground beef, turkey or chopped chicken* 1 large onion, peeled and chopped 1 large red, orange and/or green pepper, seeded and chopped 1 large zucchini or yellow squash, chopped 8 oz. mushrooms, chopped 2 cloves garlic, peeled and chopped 1 bottle (46 oz.) reduced-sodium tomato or vegetable cocktail juice 1 can (15 oz.) pinto, garbanzo or black beans, rinsed and drained 1 can (14 oz.) crushed tomatoes 1 Tbs. fresh lime juice 1 Tbs. ground cumin ⅛ tsp. cayenne pepper, or to taste ¼ cup each fresh cilantro and parsley leaves, chopped
In sauce pot over medium-high heat, cook oil 30 seconds or until heated. Add beef, turkey or chicken and cook 5 minutes or until cooked through, stirring occasionally. Remove from skillet; drain, if desired. In same sauce pot, cook onions, peppers, zucchini, mushrooms and garlic for 5 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in next 6 ingredients and cooked meat. Add up to 1 cup water to thin soup, if desired. Cover and bring soup just to a simmer (do not let boil). Reduce heat to medium-low and let simmer 20 minutes, stirring occasionally. Stir in cilantro and parsley; cover and let simmer 5 minutes more.
Garnish with shaved Parmesan cheese, if desired. Soup can be stored up to 5 days in the refrigerator or frozen for 2-3 weeks.
For vegetarian option, omit meat and add another can of beans.
Omit the beans for Phase 1.
Read more about the Fat Flush Soup Diet