Wanna lose the last 3-5 pounds?

Well I might have the answer for you! it's called 'fat flush soup' by Anne Louise.

I love it because it is
A) its hearty and doesnt leave me starving ie. Pre packaged food
B) its natural and doesnt give me crazy mood swings - ie. Diet pills
c) is actually pretty decent in taste

UPDATE: Ok so here's the deal: eat regular breakfast - something healthy is probably best - then eat the soup for lunch and dinner for three days straight. Eat a good portion too.

DUDE. This stuff WORKS.

Ingredients:

This weekend people kept telling me I looked thin, and of course I was in a little disbelief and scanned the room to make sure they were talking to me, then I said 'wait, come again? are you sure?'

haha. well yea just check out the recipe!

 I think over all it took me one hour to get all the stuff from the g - store,

and one hour to make it. Email me if you have any questions!

2012 Fat Flush Soup

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.

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

Love love,