Soups

This is chilled soup is made by pureeing canned black beans with strained salsa, cherry tomatoes and cumin.

This vegan soup recipe is great served with corn bread or muffins, and is delicious sprinkled with dairy or non-dairy parmesan cheese.

The beans and barley can be soaked overnight or while you work, to save cooking time, and the soup can go in the slow cooker or crockpot, once the veggies are salted. If you use canned beans, drain and rinse them first.

Active Time: 30 minutes
Total Time: 30 minutes

Mino Giliberti usually makes this soup with water, but for a richer flavor, you can use chicken stock. Start a day ahead by soaking the lentils in 3 cups of water in the refrigerator. Before serving, spoon shaved Parmesan in the bottom of the bowls so the cheese disperses in the hot soup rather than sticking to the diner’s spoon.

Clover Food Lab, a truck at MIT, offers this soup made with its own homemade vegetable stock.

This rich, satisfying vegetable stew celebrates the first vegetables of spring—artichokes, leeks, carrots and peas. For a truly indulgent flair, omit the butter at the end and drizzle each serving with a little truffle oil.

Perfect for those in South Beach Diet Phase 1. In later phases, you can add cooked soba noodles. Substitute chopped scallions if you don't like cilantro. 

This recipe is based on a South Beach Diet cookbook recipe. The introduction states, "Yogurt and buttermilk add creaminess to this chunky chowder. Dill, bay leaf, and tarragon lend the perfect flavor accents." Additionally, Dr. Oz, in his You, the Owner's Manual book, states that "The best fish (those with the least mercury and PCBs [polychlorinated biphenl]) are wild, line-caught salmon (almost all canned salmon is wild, healthful salmon), mahi mahi, catfish, flounder (sole), tilapia, and whitefish."

This light and satisfying soup highlights the earthy flavor of the greens.