Okay, so we aren’t really snowed in, but in the South we get REALLY excited when a few snowflakes start falling because everything seems to shut down

Since it is cold, snowing and I am battling the flu, I decided to make one of my favorite things: Panera’s Black Bean soup. This stuff is so yummy and perfect for cold, dreary weather.

I started with carrots, onions and celery from our weekly organic produce delivery:

Onions, Carrots, Celery

I tossed this in a big pot with some olive oil, garlic, and roasted red pepper and let saute for about 5 minutes:

Saute

Then add half a can of black beans, cumin, salt, and bouillon cubes (veggie or chicken) and water, or just add straight up chicken or vegetable stock and simmer for 10 minutes.

Once all ingredients are thoroughly heated, blend together with an immersion blender, then add the remainder of black beans, lemon juice and some cornstarch and heat until thickened.Serve up with some cheese, sour cream, crusty bread and a nice frosty beverage if you choose.

YUM

Panera Bread Black Bean Soup Recipe

Ingredients

• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 celery ribs, finely chopped(I also added 2 carrots, finely shredded)
• 1/4 large red bell pepper, finely chopped(I used roasted red peppers)
• 2 small chicken bouillon cubes (you could substitute stock instead of bouillon/water)
• 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.

Enjoy!

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