Fat Flush Soup has all the ingredients for satisfying weight loss.
It’s that time of year again when Fat Flush Soup starts simmering on stoves across the nation.
Originally introduced in Woman’s World Magazine in October 2011, this delicious soup has since become a staple for many determined dieters looking for the perfect meal to keep them feeling full and satisfied as fall temps nip the air. And, the best news is, it’s an easy go-to recipe the whole family will love.
Inspired by a study at Penn State that found eating soup can trigger you to consume up to 448 fewer calories per meal, Fat Flush Soup packs an extra punch to help beat bloat and toxins while emulsifying fat.
The soup’s slimming ingredients include lots of warming and earthy flavor-filled spices like cumin, for example, which helps the digestive system by relieving abdominal distention and gas. Plus, you’ll enjoy ample amounts of antioxidant rich veggies as well as lean protein and fiber-filled beans to dramatically reduce appetite while regulating blood sugar and making hunger fade—faster.
Fat Flush Soup Recipe
Find out how much you’ll lose with this super-filling favorite.
Serving size: 2 to 3 cups (makes 10 to 12 cups)
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.
How does the Fat Flush Soup Diet work?
In order to maximize benefits, we’ve designed a whole diet program centered around the soup.
- All you have to do is savor the soup twice a day—preferably at lunch and dinner.
- Throughout the day, sip on herbal teas, hot water with lemon, plain water or unsweetened cranberry juice with water (1 oz of juice to 7 ounces water) so that you are consuming at least 64 oz of liquid.
- Start the day with a protein rich breakfast in the morning. I would personally suggest two eggs, or a Fat Flush Body Protein smoothie with its 20 grams of clean vegetarian based-proteins per serving to help kick-start glucagon, the protein-based hormone that mobilizes fat from storage.
And, there’s more…
If you have an underlying cause affecting your weight gain, we’ve designed special recipe tweaks to address these issues—from boosting the thyroid, healing the adrenals, detoxifying the liver or fighting yeast and Candida.
The results speak for themselves!
Get more details about the Fat Flush Soup Diet here.
Note for Veteran Fat Flushers: For those of you currently following my classic Fat Flush program, please note the soup recipe would be most appropriate for Phase 3. If you are currently following Phase 1 or Phase 2, omit the beans from the soup recipe to stay on-plan.