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 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

From food.com

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.