My Famous Fat Flush Soup Recipe Gets A Facelift

This timeless quick weight loss classic gets an upgrade – just in time for fall soup season!

It’s fall, y’all! And that means it’s time to get a pot of fat flushing soup simmering on the stove. This recipe still goes viral, even though it’s now almost a decade old, and determined dieters still consistently lose up to 10 pounds in a week with this tasty tummy filler. But, good things can always get better and thanks to everything I’ve learned through my bestselling Fat Flush plans and my new Radical Metabolism plan, I’m giving this recipe an anti-inflammatory soup-er slim stimulating facelift!

This revamped Fat Flush Soup recipe still contains hearty vegetables, cleansing beans, and power-packed protein with a delicious blend of warming spices. Now, I’ve added vegetarian, Radical, Paleo, anti-inflammatory, and immune-boosting options to tailor it to your body’s needs. While it is still a wonderful meal in a bowl, not everyone has the same dietary needs and this soup is versatile enough to accommodate them all!

I was originally inspired by a study at Penn State that found eating soup can cut your hunger so you consume up to 448 fewer calories per meal, so don’t worry that this soup isn’t the original – it still works for quick weight loss! And when you make it part of a plan like Fat Flush or Radical Metabolism, it will help you lose weight and keep it off for the long term.

This all-star recipe still calls for ground (or chopped) protein like beef, turkey, or chicken. Of course the protein you consume must be healthy – organic and grassfed is ideal – and not pumped up with hormones or antibiotics. Critical to both phases of liver detox, this star performer is equated with beauty since our skin, hair, and nails are 98% protein. Protein helps make the powerhouse antioxidant glutathione; creates vital enzyme to zap toxins, and maintains energy levels. Protein is essential for weight loss because it can produce the pancreatic hormone known as glucagon which accesses stored body fat for energy. And since the body can’t store protein, it is so very essential that we get the right amount daily (at least 20 grams per meal) – which is what the soup provides! Having low protein levels increases our desire for carbs – like sugar – which contribute to a rise in insulin – the inflammatory, fat-building hormone.

The filling, high fiber beans – either pinto, garbanzo, or black – contain anywhere from about 10-20 grams of fiber per serving  which will help regulate blood sugar and sweep toxins out of your body by fulfilling the 35 fiber grams per day dietary recommendation.

Here’s how to make Ann Louise Gittleman's Fat Flush Soup recipe work for you:

• Start the day with a protein rich breakfast in the morning. I would personally suggest a Fat Flush Body Protein smoothie with its 20 grams of clean, vegan-based proteins per serving to help kickstart glucagon, the protein-based hormone that mobilizes fat from storage. Or choose any of the easy protein-packed breakfasts you find in the Fat Flush Plan, Phase 1.
• All you have to do next is savor the soup twice a day – preferably at lunch and dinner— with a small salad or bowl of steamed non-starchy veggies. Throughout the day, sip on herbal teas (dandelion or peppermint tea), lemon and water, 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.

Without further ado, here’s the recipe…

2019 Fat Flush Soup Recipe

• 2 Tbsp. organic bone broth (Kettle & Fire Brand is my favorite)
• 1 ¼ lbs organic, grassfed beef, turkey, or chicken (can be ground or chopped, can omit and double the beans if vegetarian)
• 1 large onion, peeled and chopped (use 2 leeks if on Radical Metabolism plan)
• 1 large red, orange, or green bell pepper, seeded and chopped (omit if nightshade sensitive or on Radical Metabolism)
• 1 large zucchini or yellow squash, chopped
• ½ cup grated daikon radish (may substitute 8 ounces of sliced mushrooms if no yeast issues)
• 2 cloves garlic, peeled and minced
• 46 ounces of organic, reduced sodium tomato or vegetable cocktail juice (use organic bone broth if nightshade sensitive or on Radical Metabolism)
• 15 ounces of canned pinto, garbanzo or black beans, rinsed and drained (can omit if Paleo or sub chopped eggplant if desired and not nightshade sensitive)
• 14 ounces canned organic crushed tomatoes (omit if nightshade sensitive or on Radical Metabolism, may sub chopped cabbage if desired)
• 1 Tbsp fresh lime juice
• 1 Tbsp ground cumin
• 1/8 tsp cayenne pepper, or to taste
• ½ tsp Real Salt or Pink Himalayan Salt
• ¼ cup each fresh cilantro and parsley leaves, chopped
• Optional seasonings – 1 tsp South River Miso paste into each bowl when serving (immune boosting flavor enhancer), seaweed Gomasio (iodine rich for thyroid support), 1 tsp dried or 1 Tbsp fresh turmeric root (excellent liver and immune support)

1: In saucepot over medium-high heat, cook broth 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, daikon and garlic 5 min. or until vegetables are crisp-tender, stirring occasionally.

3: Stir in next 7 ingredients (plus optional add ins) and cooked meat. Add up to 1 cup water or broth 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 3 days in the refrigerator or frozen.

Serving size: 2 to 3 cups (makes 10 to 12 cups)

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