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Nutrition Facts
Serving Size 1 (283g) Recipe makes 4 servings
Calories 241
Calories from Fat 11		(4%)
Amount Per Serving		%DV
	Total Fat 1.3g	1%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 683mg		28%
Potassium 682mg		19%
Total Carbohydrate 44.6g		14%
	Dietary Fiber 14.4g	57%
	Sugars 2.5g
Protein 14.6g		29%
detailed view... how is this calculated?

(Panera Bread) Black Bean Soup

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

⁽⁹¹⁾ RATE IT NOW Print Recipe

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

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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Featured Reviews for This Recipe

From: run for your life

On Nov 13, 2009

I made this soup earlier this week then went to Panera yesterday and had their black bean soup. I thought mine was better....no small feat!! I added a little chili pepper to the soup at the end because I thought it could use a little something extra and it was perfect. Thanks for posting!

1 person found this review helpful

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From: alydes

On Nov 5, 2009

I think for most people this soup will be spicy enough and have enough flavor so I gave it a 4. In our house it was more of a 3. Once I added about 6 more cloves of garlic, habanero pepper and black pepper we had a winner!! This is a very filling soup and low in WW pointss (I calculated 2 using the recipe builder

1 person 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.

20 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!!

12 people found this review helpful

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