Fat Flush Soup Diet?

To give proper credit - it comes from one of my most favourite magazines "Woman's World" Oct 3, 2011 edition. There's a meal plan to follow in that you basically have a high protein breakfast (I have 2 scrambled eggs with cheese or protein shake with fruits), and soup for lunch and dinner. Snacks that are allowed (2 daily) are unlimited veggies with salsa, Garden salad with 1 tsp olive oil and fresh lemon or vinegar to taste, 1 hard boiled egg/unlimited veggies and 1 piece of fruit.

It also says if you're not in the mood for soup at dinner you can substitue 5oz lean protein (such as eggs, fish, chicken or beefo) and 2 cups veggies prepared with 1 stp olive oil; add herps and spices and lemon juice as desired.

The article speaks to some of the slimming ingredients - the protein that is included which boost metabolism by 25% post-meal (there's 31g of protein in 1 serving of soup); Onions (loaded with chromium) which helps improve levels of fat storage hormones; Beans = fiber (stabilizes blood sugar which reduces the amoutn of fat-storage hormones our bodies make); cayenne - studies show that they boost metabolism up to 20% for up to 30 minutes; parsley and cilantro - they help relieve bloating by flushing out toxins and they're also loaded with antioxidants; garlic - studies show that a compound in garlic called allicin may prevent pre-fat cells from turning into full blown fat cells and tomatoes - rich in vitamin C and they also help burn fat 25% faster!


So here is the recipe my friends... it is yummy. I did it with lean ground beef this time but will try chicken next. It's a very hearty and filling soup!

- 2 tsp. olive oil
- 1 1/4lbs lean ground beef, turkey or shredded chicken
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 bell pepper, seeded and chopped
- 8oz mushrooms, chopped
- 1 (14oz) can of crushed tomatoes (I used organic canned tomatoes)
- 1 (32oz) bottle reduced-sodium tomato or vegetable cocktail juice (I used the veggie juice)
- 1 Tbs fresh lemon juice
- 1 (14oz) can beans, rinsed and drained (since it didn't specify I used an organic mixed bean can)
- 1 Tbs ground cumin
- 1/8 tsp cayenne, or to taste
- 1/4 cup each fresh cilantro and parsley, chopped

In a stock pot, heat olive oil over medium-high setting. Sauté meat/poultr until cooked through, about 5 minutes. Drain and set aside. (I didn't use oil to cook my meat but rather to sauté next mix)

Sauté onion, garlic, peppers and mushrooms until soft, about 5 minutes.

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. Freezes well. Makes 16 cups. 1 Serving = 3 cups (I have 2 cups and I'm full).

Nutritional info: Servings 5 (I guess this is how many servings the recipe makes). Per serving
Calories: 315
Fat: 9 g (2g saturated)
Chol: 65.8mg
Protein: 31g
Carbs: 30g
Sodium 1,185
Fiber: 8g

The article speaks to long term results ... after a week or so on this plan, begin incorporating more variety. Opting for lots of lean protein and veggies plus a little good fat (such as nuts and olive oil) at most meals is key to ongoing success. You can also add a few daily servings of fiber-rich carbs (such as oatmeal, beans, sweet potato, brown rice). For more menus and recipe ideas, chec out any book in Ann Louise Gittleman's Fat Flush Series.