This past weekend, my mom came to visit to help out with wedding stuff, visit with me, and see the new apartment. It was an amazing weekend, and I can’t wait for her to come visit again.
I am not kidding when I say that Brian could not get enough of this soup, and I immediately asked for the recipe. Having this soup for lunch on Saturday was not enough…I made this soup again on Sunday to eat for quick dinners throughout the week. I am pretty sure that Brian and I could eat this tasty dish every. single. day. without getting sick of it!
Not only is this soup super yummy, but it also takes very little time to prepare…seriously, I don’t think this soup could get any better.
Thank you, Mom, for sharing the recipe with me, so now I can share this delicious recipe with all of you!
Panera Black Bean Soup Copycat
Yields: about 4 servings
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 celery ribs, finely chopped
- 1/2 large red bell pepper, finely chopped
- 2 small chicken bouillon cubes (I actually used 2 cups of vegetable stock in place of the chicken bouillon and water)
- 2 cups boiling water
- 3 (15 oz) cans black beans, undrained
- 1/2 tsp salt
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 tsp cayenne powder
- 2 tsp lemon juice
- 1 1/2 tsp cornstarch
In a pot, combine the first six ingredients; simmer for 10 minutes.
Add 1 can of beans, salt, chili powder, cayenne and cumin; cook for 5 minutes.
Puree soup in blender or food processor.
Add the rest of the beans to the soup.
Combine the cornstarch with 1 1/2 tablespoons of cold water.
Add the lemon and the cornstarch to the soup; cook until thickened.