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