Panera Bread Black Bean Soup Recipe 45

PANERA BREAD BLACK BEAN SOUP

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.

(PANERA BREAD) BLACK BEAN SOUP

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.

BLACK BEAN SOUP (PANERA) RECIPE

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.

BLACK BEAN SOUP LIKE PANERA BREAD CO.

Steps:

• Soak black beans overnight or for at least eight hours.
• Rinse beans thoroughly and place in Dutch oven. Cover with water. Bring beans just to a boil and then reduce heat and simmer. Continue to add water as needed to keep the water level just above the beans. Simmer until beans are tender. About 90 minutes.
• When beans are tender, add the lime juice, cumin and garlic powder.
• Sauté all minced vegetables in vegetable oil until barely tender. Cover vegetables with vegetable broth and simmer until vegetables are very tender.
• Place vegetables with broth and 1/3 of black beans into a blender. Blend very well until the mixture is very smooth.
• Pour vegetable/bean puree back into bean mixture and if necessary, add a more vegetable broth if mixture seems too thick.
• If the soup is not to your thickness preference, mix cornstarch with equal parts cold water and mix with a spoon until well incorporated. Pour cornstarch/water mixture into bean soup, while simmering until the soup is the consistency you like.
• Top with regular or vegan sour cream, for a special touch and enjoy! Best served with a delicious grilled cheese sandwich (whole wheat and havarti).