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Autumn Vegetable Soup (Vegetarian Fat Flush Soup)

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  • Author: Emily Smith


Ann Louise created this recipe, inspired by a study at Penn State that found eating soup can trigger you to consume up to 448 fewer calories per meal, this satisfying soup is an easy go-to recipe to help jumpstart long term weight control.


  • 2 tsp. olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 bell pepper, seeded and chopped
  • 8 oz. mushrooms, chopped
  • 1 (14 oz.) can crushed tomatoes
  • 1 (32 oz.) bottle reduced-sodium tomato or vegetable cocktail juice
  • 1 Tbs. fresh lemon juice
  • 1 (14 oz.) can black, navy or pinto beans, rinsed and drained
  • 1 Tbs. ground cumin
  • 1/8 tsp. cayenne, or to taste
  • ¼ cup each fresh cilantro and parsley, chopped


  1. In stockpot, heat olive oil over medium-high setting.
  2. Sauté onion, garlic, peppers and mushrooms until soft, about 5 minutes.
  3. Stir in remaining ingredients, except cilantro and parsley. Cover and simmer 20 minutes. Stir in cilantro and parsley.
  4. Cover; simmer 10 minutes longer.
  5. Enjoy!


  • Store soup in refrigerator up to 5 days. Freezes well. Make 12-14 cups. 1 serving = 3 cups.