Panera Bread Black Bean Soup Food

(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 BLACK BEAN SOUP (COPYCAT RECIPE)

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.