This Panera Bread Copycat Black Bean Soup is a terrific version of Panera’s. Friends say it tastes a lot like it and I love it! Use vegetable stock to make it vegetarian.
This recipe is pretty impressive by design: it has TONS of flavor, lots of protein, lots of fiber, plenty of veggies, and is low in fat!! Plus, it is extremely filling.
I’ve never had it at Panera, so I can’t attest to the accuracy of the “copy cat,” but it’s definitely delicious!
This has found a new home in my regular-use cookbook!
Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.
This has found a new home in my regular-use cookbook!
- 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 cups 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
- In a pot, combine the first six ingredients; simmer for 10 minutes.
- Add half a can of the 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.
Enjoy!
Up Next:
You might need:
Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.
Recipe based on one by najwa
Photo by Andi of Longmeadow Farm