I realize soup season is pretty much over, but maybe there will be another cool day or two and you might make soup a couple more times before warm weather is here to stay. And when that day(s) comes, keep this Quick and Easy Black Bean Soup in mind! A nurse at work had some Panera black bean soup for lunch one day and it looked so good, so I came home and googled a copycat recipe. Full disclosure, I have never tasted Panera’s black bean soup so I have no idea if it tastes similar, but it’s delicious either way. And did I mention EASY?? Yeah, that’s super important now ;). #momlife Bonus points for being healthy. Give it a try! Enjoy!
Quick and Easy Black Bean Soup
1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, chopped
1/4 large red bell pepper, chopped
1-1/2 cups chicken stock
2 (15 ounce) cans black beans, undrained
1/4 teaspoon salt
1/2 teaspoon cumin
2 tbsp fresh lemon or lime juice
1-1/2 tablespoons cornstarch
1. In a pot, combine the onion, garlic, celery, bell pepper, water, and chicken stock; 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. Adjust salt to taste. Serves 4.
*from Genius Kitchen
