Awesomeness, one bowl at a time.

img_0320If you know me at all… You know I LOVE to cook!

A friend clued me into a recipe published in Women’s World Magazine by Nutritionist, Dr. Ann Louise Gittleman. Her “Fat Flush Soup” has been extremely popular since it was first published back in 2011.

img_0318Me, being me of course, had to make it my own. A few key differences are that I use a combination of celery, carrots, and onions to provide a aromatic element referred to in classic cooking as a “mirepoix” (pronounced “meer-pwah”). Being true to my roots, I have to add some heat to it in the form of serrano peppers. Finally, my version ends up being more “rustic” and hearty with tons of stuff going on in each spoonful. Feel free to try the original, as well as mine. You won’t regret either version!

I’ve had friends and family ask, so I wanted to take the time to show you how I do it. Mind you, I make a double batch. This freezes well and, frankly, tastes better as the flavors have a chance to meld.

Makes 18 servings.
Serving size: 1 cup
Calories: 188
Total fat: 5g
Sat. fat: 1.2g

The software:

- 1 LB lean ground beef. I use "Laura's Organic" brand. 90% or leaner, preferred.
- 3 small yellow onions, or 1 large yellow onion - sliced
- 22 cloves of garlic (peeled) - sliced thin or minced
- 4 bell peppers (I use a rainbow medley. I.E. Green, Orange, Yellow, Red) - diced
- 1 cup celery - chopped
- 1 cup carrots - peeled and chopped
- 16 oz white mushrooms - sliced and washed
- 16 oz portabella mushrooms - sliced and washed
- 3 serrano peppers - chopped thin
- 16 oz canned pinto beans - rinsed
- 16 oz canned black beans - rinsed
- 92 oz - V8 vegetable juice - Spicy hot/Reduced Sodium
- 1/2 cup cilantro - chopped
- 1/2 cup flat leaf parsley - chopped
- 3 tablespoons extra virgin olive oil
- Fresh juice of one large lemon
- Fresh cracked pepper - to taste

The hardware:

- Cutting board
- Chef or Santoku knife
- 6 quart stock pot
- Food processor (optional)
- 1/2 cup ladle
- Large sturdy wooden spoon

img_0294Mise En Place” – It’s a term. It literally translates to “Mess In Place”, and it means to prep all of your food ahead of time. So wash, chop, cut, and dice your veggies, beans, and mushrooms. Then, it’s easy to just put it all together.

It looks like this.

img_0292Step 1:

Cut your bell and serrano peppers in half and clean them of all seeds. Then slice into julienne strips and dice.

Step 2:

Slice onions. I cut them in half and then take the halves and slice right down.

Peel and slice your garlic in very fine slices. It costs a little bit more, but most super markets will sell garlic pre-peeled. It’s a huge convenience and time saver.

img_0300TIP: Here is where the food processor saves a LOT of time. You can painstakingly slice your garlic, or “pulse” the cloves in a food processor 6 times, for a second each pulse. Season with some black pepper.

img_0303Step 3:

Heat stock pot to medium high heat and add olive oil, onion and garlic mix. Cook until the aroma starts to come out (approx. 3 minutes) and add ground beef. Cook until browned, remove from stock pot, and set aside.

img_0307Step 4:

While on medium-high heat, add diced peppers, serrano peppers, celery and carrot mixture to stock pot. Stir well. Place lid on stock pot and allow to steam for approx. 5 minutes.

Step 5:

Add mushrooms to stock pot after 5 minutes and stir to combine. Cover. Continue to steam for an additional 10 minutes.

img_0311Step 6:

Add ground beef mixture, lemon juice, beans and V8 to stock pot. Stir well to combine. Cover. Reduce heat to medium heat for 20 minutes.

img_0316Step 7:

Reduce heat to a low. Add in chopped cilantro and parsley mixture. Stir and cover for an additional 10 minutes.

img_0314Step 8:

Remove from heat and serve immediately. Freezes well, and also keeps in the fridge for up to a week.

Remember, a serving is one big hearty cup! At less than 200 calories, you can enjoy seconds, guilt free!

A su provecho!

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