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Panera Bread Black Bean Soup

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Stephanie Manley
Stephanie Manley
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Recipe Information

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Video-Specific Recipe

Black Bean Soup

Cultural Context

Black bean soup is a staple in many Latin American cuisines, particularly in Cuba and Mexico. It has gained popularity in the United States as a nutritious and hearty dish, often served with rice or as a standalone meal. The dish reflects the rich culinary traditions of the region, emphasizing the use of legumes as a source of protein and flavor.

AmericanUSmain
45 min
medium
4 servings
Servings4
2 tablespoons olive oil
2 teaspoons garlic
1 cup white onion, chopped
1/2 cup chopped celery
1/2 cup chopped red bell pepper
4 cups black beans
1 teaspoon cumin
1.5 teaspoons salt
black pepper to taste
vegetable stock
juice of 1 lemon
2 tablespoons water
2 tablespoons cornstarch

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and higher in protein, while pinto beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is nutritious, while canola oil is budget-friendly.

1

Heat 2 tablespoons of olive oil in a pot.

2

Add 2 teaspoons of garlic, 1 cup of chopped white onion, 1/2 cup of chopped celery, and 1/2 cup of chopped red bell pepper; sauté until tender.

3

Add 4 cups of black beans (cooked in an Instant Pot or 2 cans), 1 teaspoon of cumin, 1.5 teaspoons of salt, and black pepper to taste.

4

Pour in vegetable stock and heat through for about 20 minutes.

5

Add the juice of 1 lemon to the soup.

6

Make a cornstarch slurry with 2 tablespoons of water and 2 tablespoons of cornstarch; stir into the soup to thicken.

7

Bring the soup to a boil to thicken and taste.

Cooking Techniques

sautéingsimmeringblending

Equipment Needed

potInstant Pot

Spice Level:

🌶️🌶️🌶️

Dietary

vegetariangluten-free

Also Known As

Frijoles NegrosSopa de Frijoles Negros

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