Recipe - Fat Flush Soup

I made a pot of this on Saturday and have been eating on it for lunch.  If you like dishes made with tomato's, and I do, then this is a very tasty, rich soup.

2 tsp. olive oil

1 1/4 lbs. lean ground beef, turkey or shredded chicken (I made it with ground beef)

1 onion, chopped

2 cloves garlic, chopped

1 bell pepper, seeded and chopped

8 oz. mushrooms, chopped

1 (14 oz.) can crushed tomatoes

1 (32 oz.) bottle reduced-sodium tomato or vegetable cocktail juice

1 Tbs. fresh lemon juice ( I used bottled)

1 (14 oz.) 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 onion, 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, simmer 10 minutes longer.  

Store soup in refrigerator up to 5 days.  Freezes well.

Makes 16 cups. 1 serving = 3 cups

Servings: 5  Calories: 315  Fat: 9g.(2 g. saturated) Chol: 65,8 mg.  Protein: 31 g Carbs: 30 g.  Sodium: 1,185 mg.  Fiber: 8 g.

I actually only eat 1 cup, which is plenty enough for me.