Happy Friday AND February everybody!

I finally feel like I have gotten myself settled in and am feeling more and more productive by the day down here in Raleigh. I recently tested out a couple of recipes in an attempt to recreate my FAVORITE black bean soup from Panera. I typically don’t eat at Panera except during the time of year when they sell this soup. Sometimes I’ll get it 2-3 times a week. It’s an addiction!

This is not a perfect match for the soup but I do very much enjoy it as it’s a bit of a cross between said soup and hearty chili. It’s no coincidence that I’m posting this the Friday before Superbowl Sunday! It’ll be a crowd favorite during this Polar Vortex-y weekend.

Ingredients

• 2 tablespoons olive oil
• 3 medium carrots
• 1 medium onion
• 4 cloves garlic
• 2 stalks celery
• 1 small red bell pepper
• 45 oz. (three standard cans) undrained black beans
• 15 oz. (one standard can) undrained diced tomatoes
• 8 oz. can tomato sauce
• 2 tablespoons vegetable broth
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon chili powder

Can I complain? Why does cilantro come in such giant bunches? Nobody ever needs that much.

Instructions

1. Heat oil in large pot
2. Dice carrots, onion, celery and bell pepper and mince garlic
3. Add to pot and saute for 10 minutes until carrots are slightly tender
4. While waiting, slightly pulse one and a half cans of black beans in blender
5. Add the remaining ingredients (black beans, both tomatoes, broth and spices) and simmer for 10-15 more minutes
6. Serve and garnish with your toppings of choice– shredded cheddar/cojita cheeses, sliced avocado, sour cream or tortilla chips all work well!