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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
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
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
Directions
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.
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- Course > Lunch/Snacks
- Course > Main Dish > One-Dish Meal
- Course > Soups
- Main Ingredient > Vegetables
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Novelty > Copycat
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
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.
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.
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!!
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