Almost every time we have lunch or dinner at Panera Bread, husband will get their black bean soup. I wanted to try this recipe to see how he’d like it.
The recipe is from Cooking Light, November 2010.
No substitutions were made.
Black Bean Soup
1 c dried black beans (about 6 oz)
1 tsp olive oil
1/4 c chopped onion
1 garlic clove, minced
2 1/2 c water
1/2 tsp dried oregano
1/4 to 1/2 tsp ground red pepper
1/4 tsp ground cumin
14 oz organic vegetable broth
4 oz can chopped green chiles, drained
1/4 c tomato paste
3/8 tsp salt
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
Heat the olive oil in a pan over med-high heat. Add onion and garlic to pan; saute for 3 minutes or until tender. Add beans, 2 1/2 cups water, oregano, red pepper, cumin, broth and chiles; bring to a boil. Cover, reduce heat and simmer 1 1/2 hours or until beans are tender.
Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining coup. I used my immersion blender for this. Return to pan. Stir in tomato paste and slat; cook 4 minutes or until thoroughly heated.
This is a spicy soup! But in the very best way possible. Everything blended down gives it a creamy consistency and is perfectly spiced. Husband was a big fan of this soup and it paired well with our fish tacos for dinner.
ps – photographing dark brown soup in a pot? kinda boring and not very pretty…