![]() ![]() I've found that 6 cups make for a thicker soup and 8 cups make for a soup that's on the thinner side. Adjust the thickness as desired. Use vegetable stock to thin out the soup as needed.You can add more or less of the spices, or even add some extra like onion powder, chili powder, cayenne pepper, etc. Adjust the spices to your liking. I love how versatile this recipe is.By sauteing the vegetables for 10 minutes or longer they start to release their natural sugars and begin to caramelize. Take your time when sauteeing the veggies. Panera's black bean soup relies on simple ingredients so it's important to build flavor in any way we can. ![]() If you have neither of those, use a potato masher to mash some of the beans.įinally, stir in the lime juice and serve! Top Tips Then, pure half of the soup using an immersion blender or a regular blender. Simmer with the lid on over medium-low heat for 35-40 minutes. Pour the rest of the broth, and add the rinsed black beans, alongside salt, and black pepper. Pour 1 cup of vegetable broth and scrape down the bottom to get any of the browned bits off. Then, add the spices and saute for 30 more seconds.ģ. If it starts to stick to the bottom add a drizzle of olive oil or a few tablespoons of water. Add the tomato paste and minced garlic and saute for 1 minute, until the tomato paste has darkened in color. Season with a pinch of salt and saute for 10-15 minutes, until golden.Ģ. Add the onion, carrot, celery, and red bell pepper. Once hot, heat 2 tablespoons of olive oil.
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