Fat Flush Soup

Ingredients

• 2 teaspoon(s) olive oil
• 1 1/4 pound(s) lean ground beef or turkey or shredded chicken
• 1 whole(s) onion chopped
• 2 whole(s) garlic cloves chopped
• 1 whole(s) bell peppers seeded and chopped
• 8 ounce(s) mushrooms chopped
• 14 ounce(s) crushed tomatoes
• 32 ounce(s) reduced-sodium tomato or veggie cocktail juice
• 1 tablespoon(s) ground cumin
• 1/8 teaspoon(s) cayenne, or to taste
• 1/4 cup(s) fresh parsley chopped
• 1/4 cup(s) fresh cilantro chopped

Preparation

1. 1. In stockpot, heat olive oil over medium-high setting. Saute meat/poultry until cooked through, about 5 minutes. Drain and set aside.


2. 2. Saute onion, garlic, peppers and mushrooms until soft, about 5 minutes


3. 3. Stir in remaining ingredients, except cilantro and parsley. Cover and simmer 20 minutes. Stir in cilantro and parlsey.


4. 4. Cover; simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Makes 12-14 cups. 1 serving = 3 cups.