Panera Bread Black Bean Soup
This recipe was originally found on my blog at
This soup is a seasonal menu item. This soup is completely vegan and gluten-free. So this recipe is perfect to many for just about anyone.
Ingredients
1 cup chopped white onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 tablespoons vegetable oil
1/2 cup chopped red bell pepper
2 teaspoons minced garlic
1 32-ounce carton vegetable stock
2 15 ounce cans of black beans or 3 to 4 cups cooked black beans
1 to 2 teaspoons salt
1 to 2 teaspoons cumin
1 1/2 tablespoons lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon of water
Directions
In a large pot add 2 tablespoons of vegetable oil. Saute onions, celery, and carrots. Sprinkle the vegetables with a pinch of salt to help them release the water in the vegetables. When the 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 to remove excess starch. Add beans and vegetable stock to pot. Add 1 teaspoon of salt and the cumin to the soup. Allow the soup to simmer for about 10 minutes to heat through. Taste soup, and adjust salt if needed. Add cornstarch and water mixture to the soup. It will help thicken the soup. Just before serving, add the lemon juice.
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Cuban-Style Black Beans | Black Bean Soup | Anitas Delights
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Learn how to make authentic Cuban black beans infused with delicious Latin flavors. Enjoy as a soup or over white rice!
Don’t forget to check out my website for the complete written recipe!
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Black Bean Soup: Easy with Canned Black Beans. Recipe in the Comments.
Black Bean Soup | Vegan | Vegetarian I With Canned Beans
Ingredients for black bean soup (3 servings):
2 cans of canned beans (800 g - weight with liquid; do not drain the liquid; we are using it too)
25 g of oil
80 g of onions
100 g of bell pepper
5 g of garlic
100 g of passata
40 g of almond butter
15 g of lemon juice
Spices:
1 tsp rosemary
1 tsp paprika
1 tsp coriander
½ tsp black pepper
½ tsp cinnamon
1 tsp salt (if the canned beans are without salt, but if canned beans are salted, do not add any salt)
How to make black bean soup:
Mix all the spices except salt: 1 tsp rosemary, 1 tsp paprika, 1 tsp coriander, ½ tsp black pepper, and ½ tsp cinnamon.
Finely chop 80 g of onion, 100 g of bell pepper, and 5 g of garlic.*
Cook the soup on high heat (7 out of 9). Heat 25 g of oil (I am using olive oil) in a pan and add onion. Fry for 7-10 minutes.
Add garlic, and fry for 1-2 min.
Add bell pepper and fry for 5 minutes.
Add spices, fry for about 30 seconds, and let them develop the flavor.
Add passata, and fry for 2-3 minutes.
Add 40 g of almond butter and fry for 2-3 minutes.
Add 15 g of lemon juice. Add two cans of black beans with liquid (800 g weight with liquid). Cook under the lid for 7-10 minutes, stirring constantly. Check if canned beans contain salt. If canned beans do not contain any salt, add 1 tsp salt. If beans do contain salt, do not add any salt. Add a little at a time to avoid oversalning.
Remove from heat and let the soup sit for 15 minutes. Top with nachos and avocado.
Tips
*Measure all ingredients, mix the spices, and chop vegetables in advance. The soup is prepared very quickly. You won't have enough time to wash and chop everything during cooking.
The best black beans in rice you will ever eat! #veganrecipe #easyrecipe #veganmeals
How to Make Black Bean Soup | Easy Homemade Black Bean Soup Recipe
Find and print the FULL recipe here on my website:
In this episode of In The Kitchen With Matt, I will show you how to make black bean soup. This easy homemade black bean soup recipe is so yummy and uses just 3 main ingredients and 3 seasoning ingredients. I sometimes call it a pantry black bean soup or food storage soup. So it is a great recipe for those cans in your food storage. It is so simple to make, if I can do it, you can do it. Let's get started!
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Ingredients:
4 (15oz/432g) cans of black beans
1 (15oz/411g) can of diced tomatoes in juice
2 cups chicken broth or vegetable broth (480ml)
1 tsp salt (4g)
1/2 tsp ground black pepper (2g)
1 tsp garlic powder (4g)
Toppings: Cheese, green onion, avocado, etc. (optional)
Tools:
Large pot
Spoon
Blender or immersion blender:
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???? Hearty Ham & Black Bean Soup Recipe
Ham & Black bean soup is a hearty meal for lunch or supper. Warming with deep rich flavour, it's a snap to make!
Serves 6
Ingredients:
1 pound (455g) dried black beans,rinsed
1 pound (455g) ham steak
2 bay leaves
5 cups (1.25L) water
1/4 tsp (1 mL) baking soda
1 tsp (5 mL) course salt
3 Tbsp (45 mL) olive oil
2 large onions, chopped fine
1 large carrot, chopped fine
2 ribs celery, chopped fine
½ tsp (2 mL) table salt
5 - 6 medium cloves garlic, minced
½ tsp (2 mL) red pepper flakes
1½ Tbsp (22 mL) ground cumin
6 cups (1.5L) low-sodium chicken broth
2 Tbsp (30 mL) cornstarch
2 Tbsp (30 mL) water
Method:
Place beans, ham, bay leaf, water, and baking soda in large pot with tight-fitting lid.
Bring to a boil over med-high heat.
Stir in salt, reduce heat to low, then cover and simmer until beans are tender (about 1½ hours).
Do not drain beans, discard the bay leaves and remove ham steak, cutting it into smallish bite sized pieces.
Heat oil in a large Dutch oven over med-high heat; add onions, carrot, celery, and salt and cook, stirring occasionally until vegetables are soft.
Reduce heat to med-low and add garlic, pepper flakes, and cumin; cook, stirring constantly, for about 3 minutes.
Stir in beans (with cooking liquid), and chicken broth. Increase heat to med-high and bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally for about ½ hour.
Ladle 3 cups of beans and liquid into a blender; process until smooth then return to the pot.
Whisk together cornstarch and water until combined, then gradually stir about half of this mixture into soup.
Bring to boil over medium-high heat, stirring occasionally, to fully thicken.
Add more cornstarch mixture if you wish the soup to be thicker.
Just before serving add the cut up ham.
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