Fat Flush Soup

Yield: 4 servings ( Serving Size: 3 Cups )
Community Recipe from


  • 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


  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.
February 2012

This recipe is a personal recipe added by shellbell and has not been tested or endorsed by MyRecipes.

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