(Panera Bread) Black Bean Soup




  • 1onion, finely chopped
  • 2garlic cloves, minced
  • 2celery ribs, finely chopped
  • 14large red bell pepper, finely chopped
  • 2small chicken bouillon cubes
  • 1 -1 12cup boiling water
  • 2(15 ounce) cans black beans, undrained
  • 12teaspoon salt
  • 12teaspoon cumin
  • 12lemon, juice of
  • 1 12tablespoons cornstarch


In a pot, combine the first six ingredients; simmer for 10 minutes.

Add half a can of beans, salt and cumin; cook for 5 minutes.

Puree soup (I use an immersion blender which makes it easy to do it right in the pot).

Add the rest of the beans to the soup.

Combine the cornstarch with 1 1/2 tablespoons of water.

Add the lemon and the cornstarch to the soup; cook until thickened.

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