Black Bean Soup
Excellent recipe, tastes just like Panera's black bean soup! Very good with some sweet corn bread, and a salad! Even better the next day!
Recipe from "Rita's Kitchen", The Loveland Herald, September 28, 2011
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 2 teaspoons minced garlic
- 1 generous cup finely chopped celery
- 1/2 cup finely chopped red bell pepper
- 1 teaspoon cumin
- Pinch or two of thyme
- 2 cans, 15 oz approx. black beans, undrained
- 1 can vegetable or chicken broth, 14.5 oz size
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- Lemon juice to taste
- Cayenne peper to taste (optional)
- Garnish with sour cream and cilantro
Heat olive oil in a heavy soup pot, add onion, cooking for a few minutes alone, then add garlic, celery, bell pepper, cumin and thyme. Cook until onions are soft but not brown. Add one can of beans and the can of broth. Bring to a boil, lower to a simmer, and cook about 10 minutes. Puree soup using an immursion blender. You can use a potato masher--you'll just get chunkier soup.
Add the rest of the beans and cornstarch mixture. Cook until thickened, another 20 minutes on low, stirring often. Stir in lemon juice prior to serving, and cayenne, if desired. Garnish with a dollop of sour cream and cilantro leaves.