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Nutrition Facts

Serving Size 1 (341g)

Recipe makes 4 servings

The following items or measurements are not included below:

2 small chicken bouillon cubes

Calories 313
Calories from Fat 11 (3%)
Amount Per Serving %DV
Total Fat 1.3g 2%
Saturated Fat 0.3g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 312mg 13%
Potassium 886mg 25%
Total Carbohydrate 58.3g 19%
Dietary Fiber 19.5g 78%
Sugars 2.1g
Protein 19.5g 39%

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(Panera Bread) Black Bean Soup

Recipe #49737 | 25 min | 5 min prep | add private note
najwa

By: najwa
Jan 3, 2003

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.

SERVES 4 -6 (change servings and units)

Ingredients

Directions

  1. 1
    In a pot, combine the first six ingredients; simmer for 10 minutes.
  2. 2
    Add half a can of beans, salt and cumin; cook for 5 minutes.
  3. 3
    Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
  4. 4
    Add the rest of the beans to the soup.
  5. 5
    Combine the cornstarch with 1 1/2 tablespoons of water.
  6. 6
    Add the lemon and the cornstarch to the soup; cook until thickened.

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Featured Reviews for This Recipe

From: hannahactually

On Jun 9, 2008

This is quite good, and quite similar to Panera's black bean soup (which I love), but I felt some flavor was missing. I added an extra clove of garlic and some Mexican spices and it was perfect! Thanks for a nearly perfect copycat.

2 people found this review helpful

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  • From: Chef #314327

    On May 17, 2008

    0 people found this review helpful

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  • From: bekbek

    On Mar 6, 2006

    This was great — tasty, healthy, quick, inexpensive, and vegetarian. I'll definitely be making it again. Since canned beans are high in sodium, I omitted the bouillon and the salt. I also left out the cornstarch. For extra flavor and nutrition, I used 2 onions, 6 cloves of garlic, and 1 teaspoon of cumin. I also added 2 carrots, 1/8 teaspoon of cayenne pepper, and one tablespoon of tomato paste.

    10 people found this review helpful

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  • From: meltedcountry

    On Dec 29, 2005

    Yum! I tweaked this a bit, and added one bay leaf with the veggies while they simmered.(Removed before pureed) Also added 1/8 tsp cayenne pepper, 1/4 tsp chili pepper with the spices, and 1 Tbsp apple cider vinegar with the lemon juice (I only had bottled lemon juice, so I subbed that) It turned out soooo good, I just wish I had doubled the batch! I will def. make this again. Thanks for sharing!!

    4 people found this review helpful

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  • Read all 50 reviews

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