Fat Flush Soup recipe

Fat Flush Soup recipe

wetone123 wetone123
Ever heard of Dr. Ann Louise? She is the author of some diet books "Fat Flush" and one of the newest weight loss gurus. They are even having a weight loss contest on FB, to see who loses the most weight on her plan.
I hadn't heard of her either, but I ran across this article and the soup sounded pretty good.

This could be a really a good soup to make anytime whether as a diet or not.
I haven't tried it yet, but am eager to.

The Fat Flush Diet Soup is “briskly” simmering on stoves across the nation.

Introduced in Woman’s World Magazine (October 3, 2011), issues quickly disappeared from newsstands across the country as determined dieters were ready for a “yummy” soup that’s a perfect meal the whole family will love when Fall nips the air.

Inspired by a study at Penn State that found eating soup can trigger you to consume up to 448 fewer calories per meal, this satisfying soup is an easy go-to recipe to help jump start long term weight control.

For those of you new to Fat Flush, the soup serves as a delicious entrée (pun intended) into the world of Fat Flush – a “pre-flush” if you will.

The results speak for themselves: One New Hampshire Woman’s World reader lost 11 lbs in one week, and another shed a whopping 10 lbs in just three days! Others dropped 6, 7, even 11 lbs within a week. Find out how much you’ll lose with this super-filling recipe:

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

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

A Tip from our Fat Flush test kitchen: For a chunkier soup, add a 28 oz. can of diced tomatoes.
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Ryuson Ryuson
Can you say YUM? That sounds awesome!
wetone123 wetone123
I really don't know if it makes you lose weight, but it does sound yummy!
Pink Jewel Pink Jewel
Never heard of this before. Interesting!
KrazyKandy KrazyKandy
I need to lose 20 pounds. :/
Kkay Kkay
Hm. It doesn't sound bad as a base for a basic beef soup.
Shellz31 Shellz31
I don't think it's healthy losing that much in such a short time (most could be fluids), but I'm sure willing to give this soup a try.
Will hopefully give me a kick start and encourage me to get back on Weight Watchers.
ohmai ohmai
Soup sounds tasty, but sticking to only one food for days can't be healthy.
mmc67 mmc67
I tried this. The taste is pretty good but was way to hard for me to stick to just eating this
Breas Breas
When I did weight watchers like, 5 years ago, there was a soup I made similar to this that was worth 0 points (there was not meat in it though).
wetone123 wetone123
I made this soup---but made some changes. I used cubed lean beef roast for the meat. Left out the bell pepper cause it gives me indigestion. Used dark red kidney beans instead of the beans listed. Left out cilantro cause I hate the taste of it. It turned out really good!
Total posts: 11
Unique posters: 9