Black Bean Soup South Beach Diet Phase 1 Recipe 425

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.

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.

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).

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.

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).

Steps:

• Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
• Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
• Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
• Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
• Stir in black pepper and cumin. Add salt to taste.
• Make the relish by stirring together minced green onion, sambal paste, and lime juice.
• Serve garnished with relish, chopped green onions, and sour cream.

Steps:

• Bring a large pot of water to a boil over medium-high heat.
• Add the greens and cook for 7 minutes, or until barely tender. Coarsely chop greens prior to cooking if desired.
• Drain the greens, squeezing out as much water as possible. Can be done several hours ahead of making the soup.
• Bring the broth to a simmer in a large pot over medium-high heat.
• Add garlic and greens.
• Add beans. (If using canned beans, drain and rinse first).
• Simmer gently, partially covered for 10 minutes.
• Sprinkle with salt and pepper to taste.
• Serve with Grated Parmesan Cheese and Pepper Flakes for garnish.

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.