Eat It & Lose Soup

     After seeing this recipe in a magazine (Woman’s World,  October 3, 2011), Barry was determined to try this soup. However, in my estimation, the name was not at all appealing (Fat Flush Soup) so I came up with a new one!  
     The soup is hearty and filling, uses everyday ingredients, and tastes good. Barry has varied the meats, added other veggies (Brussels sprouts, cabbage, squash, spinach, kale, etc.), used a variety of beans and experimented with different herbs and spices.
     The originator of this soup is Ann Louise and on her blog she offers advice for sensible eating.
     Barry’s been following Ann’s suggestions and eating this soup once a day for a couple of weeks . . . and has taken off a few pounds.
Eat It & Lose Soup! (Ann Louise’s Original Fat Flush Soup) Make 12 to 14 cups / 1 serving = 3 cups

2 teaspoons olive oil

Some of Barry's prepped veggies
for soup - above & below . . .
1¼ lbs. lean ground beef, turkey or shredded chicken

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 tablespoon fresh lemon juice

1 (14 oz.) can black, navy or pinto beans, rinsed and drained

1 tablespoon ground cumin
1/8 teaspoon cayenne, or to taste
 (he's been increasing this amount ever since he read that cayenne pepper supposedly boosts metabolism)
¼ cup each fresh cilantro and parsley, chopped

1.     In stockpot, heat olive oil over medium-high setting. Sauté meat/poultry until cooked through, about 5 minutes. Drain and set aside.
2.     Sauté 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. 

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