Have you ever been to Panera Bread? I haven’t, but if this copycat recipe for their black bean soup is a good example of what they make, I definitely want to go there sometime soon. It’s delicious, simple, and it uses my immersion blender!
|Not the greatest picture, I know. Still delicious, especially with pepper jack cheese on top!|
The really nice thing about food.com is that you can change up the number of servings you want. The recipe I post will be for 4 servings. However, if you follow the link I put below the recipe title, you can change up the recipe to allow for as many servings as you want.
Enjoy this yummy, simple, and wonderful soup!
Black Bean Soup
1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped
1/4 large bell pepper
2 small chicken bullion cubes (2 tsp. chicken bullion)
1-1 ½ cups boiling water
2 (15 oz.) cans black beans, undrained
1/2 tsp. salt
1/2 tsp. cumin
2 Tbs. lemon juice
1 ½ Tbs. cornstarch
1 ½ Tbs. water
Combine the first six ingredients (onion through water) in a pot; simmer for 10 minutes. Add half a can of black beans (1/4 of the total black beans), salt, and cumin. Puree soup, using an immersion blender or a regular blender, in batches. Return to pot if you used a regular blender.
Add the remaining black beans. Combine the cornstarch with 1 ½ Tbs. water. Add the lemon and the cornstarch to the soup and cook until thickened.