Copycat Panera Black Bean Soup Recipes

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(PANERA BREAD) BLACK BEAN SOUP



(Panera Bread) Black Bean Soup image

This is my own version of Panera Bread's black bean soup. It tastes a lot like it, and I love it! Use vegetable stock to make it vegetarian.

Provided by najwa

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped
1/4 large red bell pepper, finely chopped
2 small chicken bouillon cubes
1 -1 1/2 cup boiling water
2 (15 ounce) cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 lemon, juice of
1 1/2 tablespoons cornstarch

Steps:

  • In a pot, combine the first six ingredients; simmer for 10 minutes.
  • Add half a can of beans, salt and cumin; cook for 5 minutes.
  • Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
  • Add the rest of the beans to the soup.
  • Combine the cornstarch with 1 1/2 tablespoons of water.
  • Add the lemon and the cornstarch to the soup; cook until thickened.

PANERA BREAD BLACK BEAN SOUP



Panera Bread Black Bean Soup image

Panera Bread Black Bean Soup can be made at home.

Provided by Stephanie Manley

Categories     Soup

Time 40m

Number Of Ingredients 12

1 cup white onion (chopped)
½ cup celery (chopped)
½ cup carrot (chopped)
2 tablespoons vegetable oil
½ cup red bell pepper (chopped)
2 teaspoons minced garlic
32 ounces vegetable broth
30 ounces black beans (or 3 to 4 cups of cooked black beans)
1 teaspoon salt
1 teaspoon ground cumin
1½ teaspoons lemon juice
1 tablespoon cornstarch ( mixed with 1 tablespoon of water)

Steps:

  • In a large pot add 2 tablespoons of vegetable oil.
  • Add onions, celery, and carrots. Sprinkle the vegetables with a pinch of salt to help them release the water in the vegetables.
  • Saute vegetables until onions begin to become translucent.
  • Add bell pepper and garlic.
  • Continue to saute vegetables until the garlic becomes fragrant.
  • If using canned black beans, rinse them to remove excess starch.
  • Add beans and vegetable broth to the pot.
  • Add 1 teaspoon of salt and cumin to the soup.
  • Allow the soup to simmer for about 10 minutes to heat through.
  • Taste the soup and add more salt if needed.
  • Add cornstarch and water mixture to the soup. It will help thicken the soup.
  • Just before serving, add the lemon juice.

Nutrition Facts : Calories 192 kcal, Carbohydrate 30 g, Protein 9 g, Fat 4 g, SaturatedFat 3 g, Sodium 466 mg, Fiber 10 g, Sugar 2 g, ServingSize 1 serving

PANERA BLACK BEAN SOUP (COPYCAT RECIPE)



Panera Black Bean Soup (Copycat Recipe) image

Comforting Panera Black Bean Soup, an easy copycat recipe for a quick and healthy dinner.

Provided by Adina

Categories     Main Course

Number Of Ingredients 21

1 onion (small-medium)
3 garlic cloves
1 carrot (small-medium)
2 celery stalks (small )
½ red bell pepper (small )
1 tablespoon olive oil
1 teaspoon ground cumin
½ teaspoon red chili flakes (more or less to taste)
¼ teaspoon fine sea salt (more to taste)
2 tablespoons tomato paste
2 cans black beans (each 15 oz)
2 cups vegetable broth
2 teaspoons cornstarch
½ - 1 tablespoon lemon juice
avocado
red onions
lime wedges
cilantro
tortilla chips
sour cream
cheddar cheese

Steps:

  • Chop: Finely chop the onions, garlic, carrots, celery, and pepper.
  • Cook vegetables: Heat the oil in a large pot. Cook the vegetables with a pinch of salt, on medium heat, for about 7 minutes until softer. Add a splash of water and cook for further 3 minutes. The onions should be soft, as they will not soften anymore once you add the tomato paste. Add cumin and red pepper flakes and stir for about 30 seconds. Add tomato paste and stir well for about 1 minute.
  • Cook soup: Pour in about 2 cups vegetable stock. Drain the beans. Add them to the pot. Increase the heat, bring to a boil, lower the heat again and cook for 20 minutes.
  • Blend: Scoop about 4 cups and blend in a blender until smooth (Note 2). Return to the pot. Alternatively, use an immersion blender or potato masher to mash the soup partially; it should not be smooth but creamy yet chunky.
  • Thicken: Mix the cornstarch with cold water. Slowly add to the soup and let bubble for 1-2 minutes until thicker. For a thinner consistency, add more vegetable stock, and don't thicken the soup with cornstarch slurry. In this case, you might want to add more cumin and red pepper flakes as well. For a smoother consistency, you can blend the soup more thoroughly.
  • Adjust: Remove from the heat and adjust the taste with lemon juice and salt.
  • Serve: Serve hot, garnish with any of the suggested items.

Nutrition Facts : Calories 242 kcal, Carbohydrate 40 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Sodium 709 mg, Fiber 13 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving

COPYCAT PANERA® BROCCOLI CHEDDAR SOUP



Copycat Panera® Broccoli Cheddar Soup image

My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!

Provided by gildawen

Categories     Broccoli Soup

Time 1h5m

Yield 8

Number Of Ingredients 11

1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
  • Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
  • Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
  • Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 g

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