Last weekend when we went to visit my in-laws, my mother-in-law was putting together the most delicious smelling soup. It turns out she had found the recipe in an issue of Woman’s World, and it was the Fat Flush Soup recipe from Ann Louise, creator of the Fat Flush Plan. Not only does the recipe smell fantastic, but it also helps to get rid of fat – say no more, I’m in! So I quickly grabbed the recipe and headed to the grocery store…
It’s a very simple recipe to throw together, and my husband even helped me get it ready. I used shredded chicken from the boneless, skinless chicken breast that I had bought on sale the week before and froze. I forgot to grab a green pepper at the store, so I used celery instead. I also forgot the mushrooms, but I didn’t substitute for those. I used black beans, which I later found out was what she recommended to use anyway, even though in the magazine it just said to use a can of beans, so that was cool.
I can’t even tell you how good this fat flush soup smells – it’s fantastic. And it’s super easy to prepare. You sauté onion, garlic, peppers and mushrooms for 5 minutes then add in everything but the parsley and cilantro and simmer for 20 minutes. Add the herbs and simmer for an additional 10 minutes. And that’s it! See what I mean? Super easy!
The recipe says that it makes 16 cups, but I was only able to get about 10 cups from it. I stored it in 5 of my 2-cup Rubbermaid containers and put it in the fridge. My plan for the week was to have the soup for lunch, a high-protein breakfast and my regular dinner – I have to keep up the calories for breastfeeding, you know… Plus, I wasn’t sure how well I would like it. If I was going to have it for lunch and dinner, I’d have to make at least one more batch of the fat flush soup during the middle of the week.
I absolutely love eating this soup! It tastes as delicious as it smells and it’s super easy to pop into the microwave. Since the serving size is 3 cups, I add about a cup of water to my bowl before I microwave it, so I still have 5 servings from the soup. The recipe also says that it freezes well, and that would definitely be something I would consider. You’re supposed to do this for about a week and then switch to the Classic Fat Flush Plan, which I happen to have the book of, so I think Hubs and I will be trying that out next week.
If you’re looking for a great tasting fat flush soup to help kick off your weight loss or get over a plateau, I would definitely recommend trying this recipe. Click here to see the recipe. My helper really enjoyed dishing up the soup – and he even took this picture of me!
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