Ingredients for Fat Flush Soup
- 2 tablespoons olive oil
- 1 pound lean ground meat or poultry
- 1 large onion
- 4 cloves garlic
- 1 green bell pepper
- 8 ounces mushrooms
- 1 (28 ounce) can crushed tomatoes
- Not found in recipe instructions.
- Not found in recipe instructions.
- 1 (15 ounce) can black beans
- Not found in recipe instructions.
- Not found in recipe instructions.
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 4 cups vegetable broth
- 1 (15 ounce) can kidney beans
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Fat Flush Soup
- Heat 2 tablespoons of olive oil in a large stockpot over medium-high heat.
- Add 1 pound of lean ground meat or poultry. Cook, breaking it up with a spoon, until browned and cooked through (approximately 5 minutes). Drain any excess fat and set aside.
- Add 1 large onion (chopped), 4 cloves garlic (minced), 1 green bell pepper (chopped), and 8 ounces of mushrooms (sliced) to the pot. Sauté until softened, about 5 minutes.
- Stir in 1 (28 ounce) can crushed tomatoes, 4 cups vegetable broth, 1 (15 ounce) can kidney beans (rinsed and drained), 1 (15 ounce) can black beans (rinsed and drained), 1 cup chopped carrots, 1 cup chopped celery, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring the soup to a simmer, then reduce heat to low, cover, and cook for 20 minutes.
- Stir in 1/4 cup chopped fresh cilantro and 1/4 cup chopped fresh parsley.
- Cover and simmer for an additional 10 minutes to allow the flavors to meld.
- Let the soup cool slightly before storing. Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- Makes approximately 12-14 cups (about 3-4 servings per cup).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
45g
Fat
31g
Carbs
13g
