(Panera Bread) Black Bean Soup
This is my own version of Panera Bread's black bean soup. It tastes a lot like it, and I love it! Use vegetable stock to make it vegetarian.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1/2 teaspoon salt
- 2 garlic cloves minced
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon cumin
- 1 onion finely chopped
- 1/2 lemon juice of
- 2 celery ribs finely chopped
- 2 cans black beans undrained
- 1/4 large red bell pepper finely chopped
- 2 small chicken bouillon cubes
- 1 -1 1/2 cup boiling water
- Carbohydrate 34.0401785419604 g
- Cholesterol 0 mg
- Fat 0.782850740626988 g
- Fiber 11.5638733864183 g
- Protein 10.8746341116417 g
- Saturated Fat 0.189172202602725 g
- Serving Size 1 1 -6 serving(s) (188g)
- Sodium 287.282645654725 mg
- Sugar 22.4763051555421 g
- Trans Fat 0.199574820318667 g
- Calories 178 calories
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.
