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 RECIPE



PANERA BLACK BEAN SOUP RECIPE image

Provided by Jerry

Categories     Dinner recipes

Time 30m

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 to 1 ½ Cup Boiling water
2 cans (15 ounce) black beans, undrained
½ Teaspoon salt
½ Teaspoon cumin
½ Lemon, juiced
1 ½ Tablespoons Cornstarch

Steps:

  • Step 1:Take a pot and add the onion, garlic, celery ribs, bell pepper, chicken cubes, and boiling water. Simmer this mixture on medium heat for 10 minutes.
  • Step 2:Then add half a can of black beans to the mixture. Also, add salt and cumin, then cook for 5 minutes.
  • Step 3:Use an immersion blender to puree the soup, then add the rest of the black beans to the pot.
  • Step 4:Combine cornstarch and 1 ½ tablespoon of water. Next, add the lemon juice and cornstarch to the soup. Cook until it's thick enough.

BLACK BEAN SOUP (PANERA) RECIPE



Black Bean Soup (Panera) Recipe image

Provided by cacelias

Number Of Ingredients 12

1 c. finely chopped onion
2 t. minced garlic
1 generous cup finely chopped celery
1/2 c. finely chopped red bell pepper
1 t. cumin
Pinch or 2 of thyme
2 - 15 oz. cans black beans, undrained
1 can vegetable or chicken broth
1 T. cornstarch mixed with 1 T. water
Lemon juice to taste
Cayenne pepper to taste
Garnish: sour cream, cilantro

Steps:

  • Film a pot with olive oil. Add onion, garlic, celery, bell pepper, cumin and tyhme. Cook until onions are soft but not brown. Add one can of beans and the can of broth. Bring to a boil, lower to a simmer, and cook about 10 minutes. Puree soup with an immersion blender. Add rest of beans and cornstarch mixture. Cook until thickened. Stir in lemon juice to taste and cayenne pepper if you like. Garnish as desired.

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