Black Bean Soup

Updated: August 17, 2015

Published: June 18, 2015

Authors:

Joseph R. McPhee, MD

This recipe was created by Dr. Joseph McPhee, author of a cookbook specifically designed for bariatric surgery patients.

This is probably my favorite soup. Real easy to make and a great source of protein. It's heavy enough to serve as a meal at soft puree stage of your recovery from bariatric surgery, as well as later on. Make a big vat of it and freeze it away in portion sizes for the rest of the week.

INGREDIENTS

1, 15.5-ounce can black beans
1 medium yellow onion, chopped
2 celery sticks, chopped
3 strips cooked bacon
1, 14-ounce can stewed tomatoes
½ cup yellow corn
1 garlic cloves, chopped
1 cup chicken broth
¼ teaspoon chili powder

Main protein source:

black beans (3 ounces) = 16 grams

bacon (1.5 ounces) = 12 grams

INSTRUCTIONS

In medium-sized soup pot, cook the onions, garlic, and celery in some olive oil, about 5 minutes or until the onions are soft. Add the black beans (juice and all), tomatoes, yellow corn, chicken broth, bacon, and chili powder. Simmer on low heat for about 20 minutes.
In a food processor blend the mixture together and return to the soup pot. Add salt and pepper to taste and serve with a small spoonful of sour cream.

Makes 3-4 servings.

Joseph R. McPhee, MD

Joseph R. McPhee, MD, is a physician specializing in bariatric surgery with Healthy Weight Management & Bariatric Surgery.

Education: A graduate of New York University and Mt. Sinai School of Medicine, Dr. McPhee completed a fellowship in minimally invasive surgery at Eastern Virginia Medical School and his residency at North Shore University Hospital.

Call: 717-544-2935

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