Best Amazing Vegetable Soup South Beach Diet Recipes

Oven Roasted Vegetables (South Beach) image

Provided by dojemi

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium zucchini
1 medium summer squash
1 medium red bell pepper
1 medium yellow bell pepper
1 lb fresh asparagus
1 red onion, chopped
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Preheat oven to 450 degrees.
Cut zucchini, summer squash, red pepper, yellow pepper and asparagus into bite-size pieces.
Put all vegetables in a large roasting pan, and toss with the oil, salt and black pepper.
Spread in a single layer.
Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.

Tomato Soup With Veggies and Lima Beans (South Beach Diet Phase image

Provided by Lizzie Rodriquez

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
1 small onion, minced
2 stalks celery, minced
4 garlic cloves, minced
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
5 ounces white mushrooms, trimmed and quarted (about 6 medium)
1 medium summer squash, diced
15 ounces lima beans, rinsed and drained
14 ounces no-salt-added diced tomatoes, with juices
8 ounces tomato sauce
3/4 cup water

Steps:

In medium saucepan, heat oil over medium heat. Add onions, celery, garlic, basil, oregano, and pepper flakes. Cook, stirring occasionally, 5 minutes.
Add mushrooms, squash. Cook, stirring occasionally, 5 minutes more.
Stir in beans, diced tomatoes and their juices, tomato sauce, and water. Bring to a simmer and cook briefly just to heat through.

Nutrition Facts : Calories 173.4, Fat 4.2, SaturatedFat 0.6, Sodium 598.1, Carbohydrate 29, Fiber 7.3, Sugar 8.1, Protein 8.2

Black Bean Soup (South Beach Diet Phase 1) image

Provided by Lizzie Rodriquez

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
4 scallions, thinly sliced
1 stalk celery, thinly sliced
4 garlic cloves, minced
2 teaspoons ground cumin
1/8 teaspoon cayenne
1 pinch salt
1 pinch fresh ground black pepper
30 ounces canned black beans, with their liquid
15 ounces canned diced tomatoes, with their liquid
1 1/2 cups low sodium chicken broth
1 tablespoon fresh lime juice

Steps:

In a medium saucepan, heat olive oil over medium heat.
Add scallions, celery, garlic, cumin, cayenne, salt, and pepper, Cook, stirring occasinally until vegetables soften.
Add cans of black beans, diced tomatoes, and chicken broth. Bring to a simmer and cook for 10 minutes.
Transfer 2 cups of soup to a blender and process until smooth. Return soup to pan and stir to combine.
Return to a simmer and cook for 10 minutes longer. season with lime juice, and adjust seasonings.
Serve with hot pepper sauce and sliced scallions on the side (not in ingredients).