Best South Beach Diet Black Bean Soup Phase I Friendly Recipes

South Beach Diet Black Bean Soup (Phase I Friendly) image

Provided by CHRISSYG

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
1 small onion, chopped
1 garlic clove, chopped
1/2 cup green pepper, chopped
1/2 teaspoon sazon goya (one packet)
1 teaspoon dried oregano or 1 teaspoon fresh oregano
2 (15 ounce) cans black beans, drained and rinsed
2 cups chicken broth
1 tablespoon cilantro, chopped plus additional (to garnish)
1/2 cup fresh tomato, chopped (Roma works best)

Steps:

In a medium sauce pan, sauté onion, garlic and green pepper in olive oil until they begin to soften (about 5-7 minutes).
Add the rest of the ingredients (except the tomatoes) and bring to a rolling boil.
Reduce heat and simmer 5-7 minutes longer.
Remove about half of the mixture and place in a blender and puree, returned pureed soup to the pot (or if you have an immersion blender, use it in the pot for the entire batch).
Serve hot with chopped tomatoes and a few more sprigs of cilantro.

Nutrition Facts : Calories 248.9, Fat 2.8, SaturatedFat 0.6, Sodium 385.6, Carbohydrate 40.8, Fiber 14.3, Sugar 2.2, Protein 16.6

South Beach Black Bean Soup image

Provided by Cook-a-holic

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 18

2 1/3 cups dried black beans, rinsed
2 bay leaves
1/4 cup extra virgin olive oil
2 large red peppers, chopped
2 shallots, chopped
2 large onions, chopped
8 garlic cloves, minced
1 tablespoon ground cumin
2 tablespoons ground oregano
lime zest, from one lime
1/2 tablespoon brown sugar
1 tablespoon salt
2 tablespoons dry sherry
3 tablespoons fresh cilantro, chopped
quartered lime
diced red onion
sour cream
Tabasco sauce

Steps:

Place the beans and bay leaves in a large pot and cover with 2 quarts of water. Bring to a boil then reduce to a simmer. Simmer, covered, for 1 1/2 to 2 hours or until tender. Add more water if necessary to keep the beans well covered.
Meanwhile, heat the olive oil in a large frying pan and saute the peppers, shallots, onion and garlic over medium heat for about 15 minutes or until the onions are translucent.
Add cumin, oregano and lime zest, and transfer to a blender or food processor. Puree until smooth.
When the beans are almost tender, add the pureed mixture and the sugar and salt, and cook until tender, about 20-30 minutes.
Before serving, add the dry sherry and cilantro. Serve topped with sour cream and diced red onions and with a lime wedge and Tobasco on the side.

Black Bean Soup (South Beach Diet Phase 1) Recipe - (4.2/5) image

Provided by á-25010

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 occasionally 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).

Amazing Vegetable Soup (South Beach Diet) image

Provided by Halcyon Eve

Categories Vegetable

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 12

2 quarts chicken broth or 2 quarts vegetable broth
1 small head green cabbage, shredded (I use angel hair shredded cabbage) or 1 (10 ounce) bag shredded cabbage for Coleslaw (I use angel hair shredded cabbage)
1 head celery, washed and sliced
1 leek, rinsed, trimmed, and sliced thinly
5 garlic cloves, peeled and minced
1 cup fresh green beans, cut into 2-inch lengths
1 medium zucchini, cut into 1/4 inch rounds (I leave out)
1 medium summer squash, cut into 1/4 inch rounds (I leave out)
1 (15 ounce) can diced tomatoes, drained
1 (14 1/2 ounce) can navy beans, rinsed and drained (optional)
shredded parmesan cheese, optional garnish (optional)
basil pesto, optional garnish (optional)

Steps:

Combine broth, cabbage, celery, leek, garlic, and green beans in an 8-quart soup pot. Bring to a boil, reduce heat, and simmer until green beans are just tender.
Add tomatoes, zucchini, and squash (and navy beans, if using) and cook an additional 45 minutes.
Serve hot, sprinkled with Parmesan cheese or with a spoonful of pesto stirred in, as desired.

Nutrition Facts : Calories 83, Fat 1.4, SaturatedFat 0.4, Sodium 759.1, Carbohydrate 12.7, Fiber 4, Sugar 6.9, Protein 6.5