On March 9, 2015 our dear friends K. and J. welcomed their second baby girl into the world. To say we are over moon thrilled for them and big sister K. is an understatement. I am missing those squishy newborn days so I can’t wait to head on over today to finally meet baby L. (as I type this I’m wondering if they planned on sequential first initials…hmm? Anyways of course I am bringing over a new baby dish for them and yesterday afternoon I said wait a minute I should share this recipe with you all!
So K., J. & little K. are lovers of Panera, specifically the black bean soup so I thought why not attempt a copycat of one of their favorite soups? I have to say it turned out delicious and I am planning to make it again soon for ourselves.
- 2 Teaspoons Grapeseed Oil (or oil of your choice)
- 3-15oz Tins of Reduced Sodium Black Beans, drained
- 1 Medium Red Onion, diced
- 2 Large Carrots, diced
- 2 Celery Stalks, diced
- 1 Bell Pepper (Red, Yellow or Orange), diced
- 2 Garlic Cloves, minced
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 2 Heaping Tablespoons Tomato Paste
- 1 Vegan Chikn Boullion Cube
- 2-3 Cups Water, depending on how thick/thin you'd like your soup
- 1 Teaspoon Umiboshi Plum Vinegar
- Heat oil a heavy bottom pot over medium-high heat.
- Add onion, carrots, celery and bell pepper, sauté for 7-10 minutes until soft.
- Stir in the garlic and spices.
- Stir in the black beans (drained not rinsed), tomato paste, boullion and water.
- Bring to a boil, cover and reduce to medium-low to simmer for 20-30 minutes.
- (Optional) remove 1/2-3/4 cup of soup and puree until smooth; return to pot and stir.
- Stir in the vinegar and then season with salt and pepper to taste.
- You don't have to use umi vinegar but I recommend it. I use it in basically every soup and sauce that I make because it just makes such a difference. Don't believe me? Try your soup or sauce before adding and then stir it in and taste again- taste the difference?
Interested in more vegan recipe copycats? Let me know in the comments below!
What’s your favorite soup? I love a really good “cream” of tomato with crusty bread (obvs).