Copycat Panera Black Bean Soup‏ Recipe

I just made this soup last night it was really good. Super easy!  It was the first time I made it and would tweak it the next time. That is what I do with recipes I find. I make them, tweak them, make them again-tweak if needed until I get it perfect. Look at my notes below. Family liked it but had some suggestions which is part of my notes-we love food but want it to be delicious...strive for perfection:)

 

Copycat Panera Black Bean Soup‏ Recipe

Ingredients:

Servings:

                 Servings                 4             

4-6

Units: US | Metric

• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 celery ribs, finely chopped
• 1/4 large red bell pepper, finely chopped
• 2 small chicken bouillon cubes
• 1 -1 1/2 cup boiling water
• 2 (15 ounce) cans black beans, undrained
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 lemon, juice of
• 1 1/2 tablespoons cornstarch
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• Directions:

  1. 1
     In a pot, combine the first six ingredients; simmer for 10 minutes.
  2. 2
     Add half a can of beans, salt and cumin; cook for 5 minutes.
  3. 3
     Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
  4. 4
     Add the rest of the beans to the soup.
  5. 5
     Combine the cornstarch with 1 1/2 tablespoons of water.
  6. 6
     Add the lemon and the cornstarch to the soup; cook until thickened.
  Notes:
   
   Omit the chicken bouillon and water and do 2 cups of Vegetable stock.
•  I would switch the lemon juice  to lime-a whole lime juiced.
• Omit the 1/2 tsp. salt.
• Increase the cumin to 1 tsp.
• Add 1/4 cup fresh cilantro chopped.
• Add 1/2 tsp. chili powder
• Also double the recipe-it didn't make enough for my family-I have 2 hungry teenage boys.
• Toppings for garnish: sour cream, sharp cheddar cheese shredded and chopped scallions.
•  I served quesadillas with it-yum!
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• • Recipe by najwa
  • Saw Food.com dinner daily
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