November 1, 2013 by BettyCupcakes
Congratulations on surviving Halloween! We had an absolutely wonderful night with Sam. He really got into trick or treating! More on that later.
Today, let’s chat about black bean soup. It’s such a simple comforting soup. When I was pregnant (and not cooking), it was always a part of my You Pick 2 at Panera along with a Bacon Turkey Bravo.
Black bean soup also happens to be a super healthy and inexpensive dinner. You can garnish it however you’d like and serve it alongside a grilled cheese or salad for a quick and easy meal. I sauteed some garlic pesto turkey sausage to top my bowl of soup and added a few roasted red bell peppers for color.
I also recommend making a batch of my Sweet Potato Buttermilk Biscuits. They are wonderful crumbled on top of this soup.
- 2 teaspoons olive oil
- 2 cans black beans, drained and rinsed
- 1 cup onions, diced
- 1 cup carrots, diced
- 3 cloves of garlic, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon chile powder
- 4 cups water
- 1/3 cup salsa verde
- 1/4- 1/2 teaspoon chipotle chile powder, optional
- Heat a large saute pan over medium heat until oil is shimmering.
- Add the olive oil, carrots, and onions. Saute 3 minutes and then add the sea salt.
- Add the garlic and saute 2 minutes more. Then sprinkle in the chile powder. Allow the chile powder to toast 1 minute.
- Add the black beans and water. Kick up the heat to high and bring the soup to a rolling boil.
- Once the soup is boiling, reduce the heat to low and simmer (where it’s just barely bubbling) for 45 minutes partially covered.
- Remove from heat and add salsa verde and chipotle chile powder, if using. Stir to combine.
- Carefully, pour the soup into a blender or food processor and blend until smooth. You want to do this in batches to avoid any spills or burns.
What do you order at Panera?
What’s your favorite kind of soup?