Recipe Name Fat Flush Soup Submitted by kenright Recipe Description Found in a magazine Quantity 16 Quantity Unit cups Prep Time (minutes) 40 Cook Time (minutes) 30 Ready In (minutes) 70

Ingredients Amount Measure Ingredient 2 teaspoons olive oil 1 1/4 pounds Beef, ground, 5% fat 1 onion 1 Large onion, yellow, diced 2 clove garlic minced 1 medium (approx 2-3/4" long, 2-1/2" dia) green pepper, finely chopped 1 cup, pieces or slices Mushrooms 14 ounces diced tomatoes (28 oz can) 32 fliud ounces Tomato juice, canned 2 tablespoons lemon juice, bottled 2 cups Beans, canned (any, unseasoned) 1 tablespoon Spices, ground cumin 1/8 teaspoon cayenne pepper 1/4 cup cilantro, fresh, chopped 1/4 cup parsley, chopped Steps Sequence Step 1 In a stock pot, heat olive oil over medium-high setting. Saute meat 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.