Black Bean Soup Like Panera Bread Co.
- Ready In:
- 2hrs 10mins
8 1 cup servings
- 1 lb dried black beans
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 lime, juiced
- 1 tablespoon vegetable oil
- 2 celery ribs, minced
- 1 large carrot, minced
- 1⁄2 large onion, minced
- 1 small sweet red pepper, minced
- 1 jalapeno pepper, minced
- 2 cups vegetable broth
- 2 tablespoons cornstarch
- 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).
Questions & Replies
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My daughter loves Panera's black bean soup, so I thought I would give this a try. I found the flavor to be a bit bland and had to double the spices. I may have added too much water though. I also tried to use my emulsion blender and I don't think the soup got smooth enough, so next time I will use my food processor. Overall, my daughter liked it!