Panerabreadblackbeansoup Recipes

(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.

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.

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).

PANERA BREAD) BLACK BEAN SOUP RECIPE - (4/5)

Steps:

• In a pot, combine the first six ingredients; simmer for 10 minutes. 2Add half a can of beans, salt and cumin; cook for 5 minutes. 3Puree soup (I use an immersion blender which makes it easy to do it right in the pot). 4Add the rest of the beans to the soup. 5Combine the cornstarch with 1 1/2 tablespoons of water. 6Add the lemon and the cornstarch to the soup; cook until thickened.

BLACK BEAN SOUP

Steps:

• Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander.
• Cook bacon in a 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to a small bowl and pour off all but 1 tablespoon fat from pot. Reserve 2 tablespoons chopped bacon for topping, then return remaining bacon to pot and heat over moderately high heat until hot but not smoking. Add onion, bell pepper, garlic, chile, oregano, bay leaf, and thyme and sauté, stirring frequently, until onion is softened, about 5 minutes.
• Add beans, chicken broth, and white pepper and simmer, partially covered, stirring occasionally, until beans are very tender, about 2 1/2 hours. Discard bay leaf and stir in cilantro.
• Serve soup topped with sour cream, chopped cilantro, and reserved bacon.

BEST BLACK BEAN SOUP

Steps:

• Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
• In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
• Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
• Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
• Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
• Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
• Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
• Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.