Panera Bread Copycat Black Bean Soup

Serves: 2 - 4 depending on bowl size and sides

Ingredients

1 Medium Onion, small dice
2 Cloves of Garlic, minced
2 stalks of Celery, finely chopped
¼ Red Bell Pepper, chopped
1 Tbsp Olive Oil
2 Cups Chicken Broth (more or less as needed)
2 Cans Black Beans (15 oz), rinsed
1 tsp Ground Cumin
½ tsp Red Pepper Flakes
½ tsp Salt
about 1 tsp Lemon Juice (optional)

Instructions

Add your chopped vegetables to the oil in a soup pot over medium high heat. Saute until onions are translucent. Add the chicken broth and raise to high heat.

Add your black beans along with the spices and bring to a boil. Reduce heat to a slow rolling boil and let cook for about 30 minutes, stirring occasionally.

Take about ⅔ of your soup and put into your high quality blender (OR use a stick blender) and puree until mostly smooth. Alternatively, you can use a potato masher and work the beans until you’ve reached the desired consistency. Be sure to make sure there are still some whole beans in there. Add more liquid (stock OR water) as needed until the soup in just the right consistency for you.

Add the lemon juice and let simmer for about 5 minutes. Serve up in individual bowls with your favorite garnish (sour cream, chopped green onions, shredded cheese, etc.) and make it a full meal with a side salad or sandwich!