Fat Flush Soup

So, I came across a YouTube video for Fat Flush Soup. I had heard of this soup and thought it would be a good idea to post the recipe I found on Facebook, which appears to be a modified version. I believe the recipe originates from a woman named Ann Louise. Her recipe (the original Recipe) is also included below.

Modified Fat Flush Soup

Ingredients

1 medium sweet potato, peeled and cut into 1" cubes

3 carrots, peeled and sliced

1 stalk celery, diced

1 small yellow onion, diced

1 clove garlic, minced

Pinch of Kosher or sea salt, more or less to taste

1/2 teaspoon black pepper

1/8 teaspoon allspice

1 teaspoon paprika

1 bay leaf

2 (15 ounce) cans kidney beans, drained and rinsed (optional, navy beans)

4 cups vegetable broth, low-sodium

1 (14.5 oz.) can diced tomatoes (no salt added), *this is an optional ingredient

4 cups baby spinach, loosely packed

1 tablespoon extra-virgin olive oil

Directions

Add all ingredients, except spinach and olive oil, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy!

Tip: If you prefer a thicker soup, after 5 hours of cooking, simply remove 1 cup of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours.

Original Fat Flush Soup

Ingredients

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

Directions

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

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. Make 12-14 cups. 1 serving = 3 cups.

And...It Is What It Is!