Black Bean Soup



There are a few recipes that Adam and I make pretty regularly. For most of these, we actually consult our blog for the recipe rather than trying to remember where we originally found the recipe and pulling it from there. Maybe we’re just lazy that way, but hey – that’s the main reason we started this blog to begin with: To remember the awesome dishes we love so we can revisit them easier later.

This recipe is one that we just assumed we’d blogged about, but when we went to find it we were pretty surprised to find it wasn’t there! So, here it is. One of our favourite winter soups – a black bean soup. This recipe was inspired by Panera’s black bean soup, and is one that never ceases to satisfy.

Full recipe:

Black Bean Soup (inspired by Panera Bread)
serves 4-6 as an entree (or 8-12 as an appetizer)


2 onions, finely chopped
4 garlic cloves, minched
4 celery ribs, finely chopped
1/2 large red bell pepper, finely chopped
4 small chicken bouillon cubes
3 cups boiling water
4 15 oz. cans black beans, undrained
1 teaspoon salt
1 teaspoon cumin
1 lemon, juice of
3 tablespoons cornstarch


1. Combine the onion, garlic, celery, red bell pepper, chicken bouillon cubes and boiling water and simmer for 10 minutes in a large pot

2. Add one can of beans, salt and cumin; cook for 5 minutes

3. Puree soup using an immersion blender.  If you don’t have an immersion blender, cool the soup enough to blend in a proper blender.

4. Return pureed soup to pot if necessary and add the rest of the beans.

5. Combine the cornstarch with 1 tablespoon of water.

6. Add the lemon and cornstarch to the soup and cooked until thickened.

We’ll sometimes serve this will a dollop of sour cream or sprinkling of cheddar cheese, but more often than not we will have it with a nice crusty piece of bread.  Yum!


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