Panera Black Bean Soup
- Number of Servings: 6
Ingredients
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
1. In a pot, combine the first six ingredients; simmer for 10 minutes.
2. Add half a can of beans, salt and cumin; cook for 5 minutes.
3. Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
4. Add the rest of the beans to the soup.
5. Combine the cornstarch with 1 1/2 tablespoons of water.
6. Add the lemon and the cornstarch to the soup; cook until thickened.
Number of Servings: 6
Recipe submitted by SparkPeople user SHAEBAY.
2. Add half a can of beans, salt and cumin; cook for 5 minutes.
3. Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
4. Add the rest of the beans to the soup.
5. Combine the cornstarch with 1 1/2 tablespoons of water.
6. Add the lemon and the cornstarch to the soup; cook until thickened.
Number of Servings: 6
Recipe submitted by SparkPeople user SHAEBAY.
Nutritional Info Amount Per Serving
- Calories: 285.1
- Total Fat: 1.6 g
- Cholesterol: 0.2 mg
- Sodium: 459.0 mg
- Total Carbs: 51.3 g
- Dietary Fiber: 18.3 g
- Protein: 18.6 g
Member Reviews
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MOE271948
Made this this evening and I was extremely surprised and pleased at how DELICIOUS it is! Even my oldest daughter who was making faces as I was preparing it loved it and took home a serving too : ) I substituted the water and boullion with 1.5 cups of fat free chicken broth - much less sodium. - 12/27/11