Fat Flush Soup

I have been asked to post the recipe for the Fat Flush Soup that we are doing this week at our house. The instructions call for this soup to be eaten for 4-7 days, twice per day (preferably lunch and dinner) with a small salad or non-starchy vegetables. You can Google "Fat Flush Soup" and find several sites that have information about it. The first batch I did this week was with lean beef, and today I am making a batch with chicken. I have eaten it for three days, only once per day instead of two (just because of being gone, etc.), and have lost 4 pounds. You can have up to 3 cups of the soup per serving - but it is VERY filling (the most I have been able to eat at one sitting is 1.5 cups!) Apparently the specific combination of vegetables, lean meat, and the V8 juice helps flush out fat! Amazing stuff - tastes SO good!

Fat Flush Soup
* * * * *
2 tsp. olive oil

1 ¼ lbs. lean ground beef, turkey or chopped chicken*

1 large onion, peeled and chopped

1 large red, orange and/or green pepper, seeded and chopped

1 large zucchini or yellow squash, chopped

8 oz. mushrooms, chopped

2 cloves garlic, peeled and chopped

1 bottle (46 oz.) reduced-sodium tomato or vegetable cocktail juice

1 can (15 oz.) pinto, garbanzo or black beans, rinsed and drained

1 can (14 oz.) crushed tomatoes

1 Tbs. fresh lime juice

1 Tbs. ground cumin

1/8 tsp. cayenne pepper, or to taste

1/4 cup each fresh cilantro and parsley leaves, chopped

1: In saucepot over medium-high heat, cook oil 30 sec. or until heated. Add beef, turkey or chicken. Cook 5 min. or until cooked through, stirring occasionally. Remove from skillet; drain, if desired.

2: In same saucepot, cook onions, peppers, zucchini, mushrooms and garlic 5 min. or until vegetables are crisp-tender, stirring occasionally.

3: Stir in next 6 ingredients and cooked meat. Add up to 1 cup water to thin soup, if desired. Cover; bring soup just to a simmer (do not let boil). Reduce heat to medium-low. Let simmer 20 min., stirring occasionally. Stir in cilantro and parsley. Cover; let simmer 5 min. more. Garnish with shaved Parmesan cheese, if desired. Soup can be stored up to 5 days in the refrigerator or frozen.

*Or for vegetarian option, omit meat and add another can of beans.