Friday, February 4, 2011

Black Bean Soup

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 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
4 servings

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.


  1. ELIZA! I have been to Panera Bread--it's like right next to my house! It is also my FAVORITE....!!! I am so glad you have posted this recipe. Heart=singing.

  2. Also, I love the little utensils on the sides of your blog. Seriously, so HAPPY!!

  3. That last item is 1 1/2 T water? Or two cornstarches? Looking forward to it!


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