Panera Black Bean Soup


Quantity Measure Ingredient
2 Tbsp. olive oil or vegetable oil
½ onion, medium, finely chopped
1 stalk celery, finely chopped
¼ cup red bell pepper, finely chopped
2 garlic cloves, minced
1 ½ cups water
2-15 oz. cans black beans with liquid
2 cubes chicken bouillon
½ tsp. salt
1/2 tsp. cumin
2 tsp. lemon juice
4 tsp. cornstarch


1. Saute onion, celery, pepper and garlic in the oil in a stockpot over medium heat for 5 minutes. Don’t let the veggies brown.
2. Add water, 1 can of beans, bouillon cubes, salt and cumin. Bring soup to a boil then reduce heat and simmer for 10 minutes.
3. Puree the soup with an immersion blender or by pouring into a blender in batches. Be very careful not to fill the blender too full and use a hand towel to hold the lid down on the top of the blender so that the hot liquid does not spray out.
4. Add the remaining can of beans to the soup along with the lemon juice. Combine the cornstarch with 2 tablespoons of water in a small bowl, then add this slurry to the soup and bring it back up to simmer and cook until thick.
Makes six servings.

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