The Soup

Fat Flush Soup to Go

Man my house sure smells good! 

It's that time of year...AGAIN! Summer is coming to an end and the office has posted The Biggest Loser signs. Thank goodness for The Soup recipe! It's what makes the competition tolerable. A Fat Flush Soup recipe was printed in October 2011 of  Women's World and we ALL copied it and we ALL made it and we ALL lost weight...the first week at least!.

Everyone has a different twist to theirs. Celene adds 5-6 jalapenos, Sara omits the cilantro, I add rutabaga, etc... Good news is, it is a great tasting soup that truly fills you up. Diet or no diet. This is the soup you'll fix year round. So I say customize it and see if we can't shed some pounds...the first week at least. Bring on the scales!

 

 

Fat Flush Soup from Women's World By Anne Louise

2 tsp. Olive Oil
1 1/4 lbs. 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 (14oz) can Crushed Tomatoes
1 (32oz.) bottle reduced sodium tomato or vegetable Cocktail Juice
1 (14oz) can Beans rinsed and drained.
1 Tbs.Ground Cumin
1/8 tsp. cayenne, or to taste
1/4 cup each fresh Cilantro and Parsley, chopped

In a stockpot, heat Olive Oil over Medium-high setting. Saute meat/ poultry until cooked through, about 5 minutes. Drain and set aside. Saute Onions, Garlic, Peppers, and Mushrooms until soft, about 5 minutes. Stir in remaining ingredients, except Cilantro and Parsley. Cover and simmer 20 minutes. Stir in Cilantro and Parsley. Cover and simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Makes 12 cups.

1 serving = 3 cups
Calories 315 Fat 9g cholesterol 65.8mg Protein 31g Carbs.30g Sodium1185mg. Fiber 8g.