Panera Bread Black Bean Soup Recipe

Ingredients for Panera Bread Black Bean Soup

• 1 medium onion, chopped
• Garlic Cloves
• Celery Ribs
• 1 red bell pepper, chopped
• Chicken Bouillon Cubes
• Boiling Water
• 1 (15-ounce) can black beans, rinsed and drained (reserve 1/2 cup)
• 1 teaspoon salt
• Cumin
• Lemon, Juice Of
• 1 tablespoon cornstarch

How to Make Panera Bread Black Bean Soup

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until softened, about 5 minutes.
2. Stir in 1 red bell pepper, chopped, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (optional). Cook for 2 minutes more.
3. Add 6 cups vegetable broth, 1 (15-ounce) can black beans, rinsed and drained (reserve 1/2 cup for later), 1 (14.5-ounce) can diced tomatoes, undrained, and 1 teaspoon salt. Bring to a simmer.
4. Reduce heat and simmer for 10 minutes, allowing flavors to meld.
5. Carefully transfer half of the soup to a blender (or use an immersion blender) and puree until smooth. Return the pureed soup to the pot.
6. Stir in the remaining 1/2 cup of reserved black beans.
7. In a small bowl, whisk together 1 tablespoon cornstarch and 1 1/2 tablespoons cold water until smooth.
8. Stir the cornstarch mixture and 2 tablespoons lime juice into the soup. Bring to a gentle simmer and cook, stirring frequently, until the soup has thickened slightly, about 2-3 minutes.
9. Taste and adjust seasonings as needed. Garnish with fresh cilantro or a dollop of sour cream or Greek yogurt (optional) before serving.