Black Bean Soup Panera Recipes

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.

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).

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.