panera copy black bean soup

ingredients:
1 onion, chopped
2-3 garlic cloves, minced
2 stalks celery, chopped small
1/2 bell pepper, chopped small
1 small carrot, diced small
1.5 tsp cumin
1 cup dry black beans, rinsed
3 cups vegetable broth
1 tsp salt (+ more to taste)
1/2 lemon juiced (2 tbsp)

instructions:
1. set instant pot to sautee on high.  fry the onions and garlic with a tbsp of olive oil or water (2-3 minutes).  add in the celery, red bell pepper, carrots, and cumin and cook for another 3 minutes.

2.  add in the dry black beans, vegetable broth, and salt.  give it one good mix.

3.  press cancel.  then set to manual on high for 30 minutes.  once the time is up, release the pressure manually.

4.  using a ladle with open holes, scoop out 1-1.5 cups of black beans.  add in the lemon juice and bland the rest of the soup using an immersion blender or in a blender. 

5.  pour the blended soup back into the instant pot and add in the reserved black beans  mix together, taste and add more salt or cumin to taste.  serve immediately.  garnish with cilantro, avocado, salsa and serve on its own or with some bread or rice.  

instant pot bean recipe

8 c water
2 c dry pinto beans
4 tsp olive oil
1/3 onion chopped small
1 stalk celery minced
1 carrot diced small
1 jalapeno minced (seeds and membranes removed)
1/2 tsp. cumin
1 clove chopped garlic

combine all ingredients in instantpot.  cook for 34 minutes on manual setting, and wait for natural release (total warm up, cook, and natural release time is about 2 hours).  remove beans and veggies with slotted spoon and put in blender.  save some of the left over bean water in case your beans are too thick after mixing.  beat well, it will still have a few lumps.  add salt to taste.  start with 4 tsp of kosher salt and go from there.

*recipe from liz heywood.