Black Bean Soup (Panera Bread Copycat Recipe)

by admin on October 5, 2009

I’m not a bean eater at all but I decided to try this recipe after finding it on www.recipezaar.com.  I just love testing out new recipes on an unsuspecting group of homegroup leaders and their wives!  The recipe had 273 reviews and a five star rating so I figured it had to be good.  How many vegetarians with no taste buds could there be in this world?  To prep, I pureed the celery, onions, peppers, and garlic in my food processor the day before and then started the soup in the church’s 18 quart electric roaster at about 10 am.  It went together well.  It’s a keeper!

Ingredients 1x 10X
Onions, finely chopped 1 10
Garlic cloves, minced 2 20
Celery Ribs, finely chopped 2 20
Large Red Pepper, finely chopped 1/4 2 1/2
Small Chicken Bouillon Cubes 2 20
Boiling Water 1-1 1/2 cups 10- 15 cups
Cans Black Beans (15 oz) undrained 2 20
Salt 1/2 tsp. 5 tsp.
Cumin 1/2 tsp 5 tsp.
Lemons, juice of 1/2 5
Cornstarch 1 1/2 Tbsp 1 cup
Number served 4-6 40-60

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 used an immersion/stick 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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