Wednesday, October 26, 2011

Fat Flush Soup

I saw this recipe in Woman's World Magazine for "Fat Flush Soup"! Supposedly if you eat it twice a day (lunch & dinner) for about a week, it's suppose to detox your system and help you lose weight. You also need to eat a high protein breakfast every morning. You can have some snacks through out the day like veggies with dips and fruits and yogurt, etc... and probably do some exercise too, ugh! Well anyway, I love soup so I'm willing to give it a try. I tweaked mine a little by adding Italian seasoned ground turkey, a little celery, carrots and cabbage and more broth. Here's my recipe for "Fat Flush Soup". We'll see how it works! :)

2 tsp. olive oil
1 lb ground turkey ( I used Italian seasoned Jeanne O')
1 medium onion, chopped
1/2 large bell pepper, seeded and chopped
3-4 cloves fresh garlic, chopped
4-5 large mushrooms, chopped
1 cup of carrots, diced
1 cup of celery, diced
1 cup of green cabbage, chopped into bite sized chunks
1 14oz can diced tomatoes (I used fire roasted with green chilies)
2 32oz cartons of organic vegetable broth (or organic chicken broth)
Juice of 1 fresh lemon (this takes the place of salt)
3-4 shots of Worcestershire sauce
1/2 cup of white wine (optional)
1 14oz can of beans of your choice, drained (I used butter beans)
1/4 tsp cayenne pepper (you may use less if desired)
1 tsp. cumin
Cracked black pepper to taste
1/4 cup cilantro and/or parsley, chopped

Add oil to a large pot and saute' meat over med-high heat until it's cooked through. Drain off juices and add onion, garlic, peppers and mushrooms. Cook about five minutes until soft. Add all remaining ingredients except cilantro and parsley. Stir and bring to a simmer. Simmer for about 20 minutes. Stir in cilantro and/or parsley and simmer for an addition 10 minutes. Soup stores in the refrigerator for up to 5 days. Also freezes well.

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