Craving that warm, comforting, and flavorful Panera Bread Black Bean Soup? You don't need to run out to the cafe! This homemade version captures the delicious essence of the restaurant favorite, bringing a healthy and satisfying meal right to your kitchen. It's surprisingly easy to make, perfect for a quick weeknight dinner, or a cozy weekend lunch. Get ready to experience the joy of homemade cooking with this easy recipe!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
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Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and red bell pepper and cook for another 3-5 minutes, until slightly tender.
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Build the flavor base: Add the cumin, chili powder, smoked paprika, and cayenne pepper (if using) to the pot. Cook for 1 minute, stirring constantly, until fragrant. This step enhances the overall depth of flavor in your soup.
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Combine ingredients: Pour in the vegetable broth and add the canned black beans and diced tomatoes (undrained). Bring the mixture to a boil, then reduce heat and simmer for at least 15 minutes, or up to 30 minutes, for a richer, deeper flavor. The longer it simmers, the more the flavors will meld.
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Blend for creaminess (optional): If you prefer a smoother, creamier soup, carefully transfer about half of the soup to a blender and blend until smooth. Return the blended soup to the pot and stir to combine. Important Note: Always use caution when blending hot liquids. Vent the blender lid to prevent pressure buildup.
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Season and serve: Season the soup with salt and pepper to taste. Garnish with fresh cilantro and serve with a lime wedge for a zesty finish.
Cooking Tips for the Best Black Bean Soup:
- Don't rinse your beans (if using dried): If you're using dried black beans instead of canned, skip rinsing them before cooking. The starch on the beans helps thicken the soup naturally.
- Toast the spices: Toasting the spices before adding the other ingredients will bring out their full flavor profile and deepen the overall flavor of your soup.
- Adjust the spice level: Feel free to adjust the amount of cayenne pepper to your liking. If you prefer a milder soup, omit it entirely.
- Add some acidity: A squeeze of lime juice at the end brightens the flavors and adds a refreshing touch.
Delicious Variations:
- Spicy Black Bean Soup: Increase the amount of cayenne pepper or add a diced jalapeño pepper along with the onion and garlic.
- Creamy Black Bean Soup: Instead of blending half the soup, stir in a dollop of plain Greek yogurt or sour cream before serving for extra creaminess.
- Vegetarian Black Bean Soup: This recipe is already vegetarian; simply ensure your broth is vegetable-based.
Nutritional Information (per serving, approximate):
- Calories: Around 250-300
- Protein: Around 15g
- Fiber: Around 10g
This easy-to-follow recipe will quickly become a staple in your healthy meal rotation. Enjoy this delicious, homemade version of Panera's famous Black Bean Soup! It's a flavorful and satisfying dish that's perfect for any occasion. Let me know in the comments how yours turns out!