Woman's World Fat Flush Soup

Here is the recipe and steps if you want to give it a try!

Fat Flush Soup

2 tsp. olive oil
1 ¼ 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 Tbs. fresh lemon juice
1 (14 oz.) can black, navy or pinto beans, rinsed and drained
1 Tbs. ground cumin
1/8 tsp. cayenne, or to taste
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. Make 12-14 cups. 1 serving = 3 cups.

Here are the basics:
1. A protein-rich breakfast
2. 2 daily servings of soup
3. Fat-flushing snacks

Breakfast – choose one daily

•Eggs: 2 eggs plus ½ cup mixed veggies
•Fat Flush Body Protein smoothie:
In blender, mix
1 scoop Fat Flush Body Protein
8-10 oz. water
1 –1 ½ cups frozen or fresh berries
1 tablespoon flaxseed oil
2 tablespoons ground flax seeds or chia
Ice cubes (optional)
•Greek Yogurt: 1 ½ cups each fat-free Greek yogurt and berries

Lunch – enjoy daily
1 serving Fat Flush Soup

Dinner – enjoy daily
1 serving Fat Flush Soup

Snacks – choose two daily

•Unlimited veggies with salsa
•Garden salad with 1 tsp. olive oil and fresh lemon or vinegar to taste
•1 hard-boiled egg
•1 piece fruit