Black Bean Soup South Beach Diet Phase 1 Recipe 425

FAST AND DELICIOUS BLACK BEAN SOUP

Steps:

• Heat the oil in a large pot over medium heat. Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. Mix in 1 can black beans and chicken broth.
• In a blender, puree remaining can of beans until smooth. Mix into the pot. Bring soup to a boil. Reduce heat to low. Mix in ham, cumin, salt, and pepper. Simmer 20 minutes. Garnish with Cheddar cheese and sour cream to serve.

SOUTH BEACH DIET BLACK BEAN SOUP (PHASE I FRIENDLY)

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.

BLACK BEAN SOUP (SOUTH BEACH DIET PHASE 1)

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).

BLACK BEAN SOUP (SOUTH BEACH DIET PHASE 1) RECIPE - (4.2/5)

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).

RED BEAN MASH (SOUTH BEACH DIET PHASE 1)

Steps:

• Mash recipe :.
• In medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring, until fragant, about 7 minutes. Add beans, broth, and salt; bring to a simmer and cook for 5 minutes. Remove from pan and stir in cilantro and mash with a potato masher to a coarse puree. Add pepper to taste. Serve warm.
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• Cake recipe:.
• Form Bean mixture into 4 patties. In a large skillet, heat 2 T oil over medium heat. Add patties and cook until heated through, about 3 minutes per side.

EASY BLACK BEAN SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat, and cook the onion until tender. Mix in ginger and garlic, and season with cayenne pepper, thyme, allspice, and celery salt. Pour in the broth. Mix in tomato puree, refried black beans, black pepper, and sugar. Cook and stir until heated through.
• Mix the remaining black beans and lemon juice into the soup. Continue cooking until heated through. Top each serving with a dollop of sour cream.

SOUTH BEACH BLACK BEAN SOUP

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.