We had the pleasure of eating at Panera a few times in December and through the holidays with family and friends. I kept ordering their Black Bean Soup. Perhaps because it warmed my tummy. Perhaps because it went great with a salad.
But something was amiss. I loved the consistency, the warmth, but it lacked ZEST. I *big puffy heart* Panera. I do.
But I prefer a little zest in my black bean soup!
Since we are in the middle of the #pantry challenge, I thought I’d use up some of my free cans of Rotel diced tomatoes and green chilies…to make a copycat version with a little more zip and zest…
Giving the soup just the kick I think it deserves!
Black Bean Soup
Since we are in the middle of the #pantry challenge, I thought I'd use up some of my free cans of Rotel diced tomatoes and green chilies...to make a copycat version with a little more zip and zest...
Servings - 4 servings
Ingredients
- 2 cups dried black beans soaked
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1 tsp ground cumin
- 1 Tbsp lemon juice
- 1/2 tsp salt
- 1 1/2 cups chicken stock
- 10 oz. can diced tomatoes and green chilies undrained
- 2 Tbsp cornstarch
- dinner rolls side dish
- frozen veggies side dish
Instructions
- Soak black beans overnight in a bowl full of water. If you forget to soak, as I often do, then add the beans to boiling water, remove from heat and let soak for 2 hours. Once soaked, drain and rinse. More on cooking dried beans here.
- Add the soaked and rinsed beans to large saucepan and cover with 2 inches of water. Add the chopped onion, crushed garlic, cumin, lemon juice, and salt in with the beans.
- Bring to a boil, then reduce heat to medium and cover. Cook for about an hour.
- After an hour, add the homemade chicken stock and the undrained can of Rotel diced tomatoes and green chilies. Let the soup simmer for another 30 minutes, or until the beans have softened.
- Then add the cornstarch. Sift and whisk at the same time to keep from getting clumpy in the soup!
- Warm the dinner rolls and veggies, as directed.
- Serve Black Bean Soup with rolls and veggies
The Happy Housewife says
I guess we both had beans on the brain! I love that beans are so healthy and so cheap, when people tell me you can’t eat healthy for less, I always ask them if they like beans! I am always amazed at how far they stretch and how little they cost. So filling too!
Toni
Erin, The $5 Dinner Mom says
@The Happy Housewife,
Right on girl!
Nicole says
Yummy that sounds sooo good thanks for sharing!!
The American Homemaker says
I did beans today too LOL
angie says
black beans was something I thought I would never eat then I tried them in a recipe and thought wow not half bad
Liz@HoosierHomemade says
Yum! I love Panera too! I usually get the Broccoli Cheddar Soup there.
Thanks for hosting!
~Liz
Amy's Stocking Stuffers says
I eat the black bean soup at Panera’s all the time too. What I love is that their U Pick 2 can be really healthy and low-cal/low-fat. I get the black bean soup, the classic cafe salad, and either the whole grain baguette or an apple, depending on my mood. I’m doing Weight Watchers and this meal is VERY good for the plan!
Alta says
I am always in love with black bean soup. Love that you added Rotel! Yum! And by the way, I saw your book on the shelf at Albertson’s yesterday! Way to go!
Queen of the House says
Oops! My first post had the wrong title….now I left 2 of the same recipe, when I tried to fix it. Sorry about that! Anyway, I love your idea of how to add corn starch to a recipe….never thought of that, but wow, it makes sense! Thank you for all of your great ideas! 🙂
lynn says
I cannot wait to try this – I LOVE black bean soup, but have never tried to make it!! THANKS!
Heather says
First time posting to your $5 Challenge, love this idea! We have started a $10 or less challenge this year, so I loved finding your blog. I forgot to put in the name of the recipe: Deluxe Turkey Burgers and Baked Carrot Fries, next to my name, sorry! This is an extra special blog entry because my guest blogger was my daughter. Nothing better than cooking in the kitchen with your kids. Look forward to reading back through all of your great recipe ideas.
Erin, The $5 Dinner Mom says
@Heather,
Loving the baked carrot fries concept! Off to read more 🙂
And welcome!
Faith says
I made this soup using dry black beans, more garlic, diced (canned) tomatoes and beef buillion & water (didn’t have ANY stock) and leftover Thanksgiving ham (chopped) from the freezer. Tt was DELICIOUS. EXCELLENT. FANTASTIC! Even hubby raved – best black bean soup he’s had in a longgggggg time if not ever! (We don’t have Panera around here!) I’ve been wanting to make homemade black bean soup for a while now but didn’t have a good recipe to try – until I saw it on your blog this week. THANK YOU THANK YOU THANK YOU! (And hubby thanks you too!) It was quick, easy, healthy and filling – and cheap! I felt like a good wife & mommy that day! 🙂 Thanks again!! Love your blog!
Erin, The $5 Dinner Mom says
@Faith,
Yeah! So glad you enjoyed it…and great idea to use up some ham from the freezer!
Erin
Tatiana says
Just made this soup and it was awesome! I love the spicy kick at the end when you take a bite! We had whole wheat tortilla cheese crisps with it!
So good, thank you!!
Liz says
I make black bean soup all the time! I’m lazy and like to use very few ingredients!
I use:
1 can salsa from the dollar store
2 15-ounce cans black beans, drained and rinsed (from the dollar store-65 cents each).
2 cups chicken broth
Heat the salsa for 5 minutes in a sauce pan the add the other ingredients and simmer for 15 minutes.
You can put a spoon of sour cream and salsa on top if you like.
Sarah says
You’re 100% right; it DOES lack zest. I work there, and I wish we offered it with a salsa/sour cream. We do have a black bean salsa blend for our BBQ Chopped Chicken Salad, and I’m now considering mixing them together…