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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fat Flush Soup Recipe

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This recipe for Fat Flush Soup is from Krazy Koyle's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. olive oil
1 1/4 lbs. lean ground beef, turkey or shredded chicken
2 onion, chopped
4 cloves garlic, chopped
2 bell peppers
16 oz. mushrooms, chopped
2 cans crushed tomatoes
64 oz. bottle reduced- Sodium tomatoes or vegetable cocktail juice
1 Tbsp. fresh lemon juice
2 can beans, rinsed and drained
1 Tbsp. ground cumin
1/8 tsp. cayenne, or to taste
1/4 c. each fresh cilantro and parsley, chopped
Directions:
Directions:
1. in a stockpot, heat olive oil over medium-high setting. Sauté 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.
Cover; simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freeze well
Number Of Servings:
Number Of Servings:
16 cups

 

 

 

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