Fat Flush Soup

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Ingredients

  • 2 teaspoons olive oil ⓘ
  • 1 1/4 1 1/4 lbs turkey or 1 1/4 lbs chicken ⓘ
  • 1 onion, chopped ⓘ
  • 2 garlic cloves, chopped ⓘ
  • 1 bell pepper, seeded and chopped ⓘ
  • 8 ounces mushrooms, chopped ⓘ
  • 1 (14 ounce) can crushed tomatoes ⓘ
  • 1 (32 ounce) bottle reduced-sodium tomato juice or (32 ounce) bottle vegetable cocktail juice ⓘ
  • 1 tablespoon fresh lemon juice ⓘ
  • 1 (14 ounce) can navy beans (rinsed and drained) or (14 ounce) can pinto beans (rinsed and drained) ⓘ
  • 1 tablespoon ground cumin ⓘ
  • 1/8 teaspoon cayenne (to taste) ⓘ
  • 1/4 cup fresh cilantro, chopped ⓘ
  • 1/4 cup parsley, chopped ⓘ

Instructions

  1. In stockpot, heat olive oil over medium-high setting. Saute meat/poultry until cooked through, about 5 minutes. Drain and set aside.
  2. Saute onion, garlic, peppers and mushrooms until soft, about 5 minutes.
  3. Stir in remaining ingredients, except cilantro and parsley. Cover and simmer 20 minutes. Stir in cilantro and parsley.
  4. Cover; simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Make 12-14 cups. 1 serving = 3 cups.

Nutrition & Diet Analysis (per serving)

812 kcal 41% DV
Protein Fat Carbs

Macronutrients

Protein 34.1g 68% DV
Total Fat 49.1g 63% DV
Carbs 80g 29% DV
Fiber 25.1g 90% DV
Sugar 10.6g 21% DV

Electrolytes

Sodium 593.8mg 26% DV
Potassium 4123.8mg 88% DV
Cholesterol 22.8mg 8% DV

Vitamins & Minerals

Vitamin A 677.3mcg 75% DV
Vitamin C 257.5mg 100% DV
Vitamin D 6.6mcg 33% DV
Calcium 675.3mg 52% DV
Iron 45.4mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

cayenne ground cumin tomato bell pepper lemon juice onion mushroom navy beans turkey parsley tomato juice garlic olive oil fresh cilantro
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