If you are looking for an easy recipe that can be created in less than 10 minute you will love this black bean soup recipe. This is very similar to the soup served at your local Panera and we thank the folks at Food.com for this copycat version of the original.
Black Beans Are Super Foods.
The word superfood is overused and often used incorrectly, but black beans have some superfood qualities that make them a great addition to any diet. Like other legumes, black beans are positive foods for their high fiber and high protein levels. They also are loaded with vitamins and minerals such as iron, phosphorus, calcium, magnesium, manganese, copper, and zinc. Numerous studies have shown that adding black beans to your diet plan can aid with healthy bones, lower blood pressure, a reduction in the onset of diabetes and an assist in fighting off heart disease. Not bad for a small, easy to prepare bean that can add some great flavor to many foods.
Black beans are available both canned and dried, you will receive the same health benefits with either style. Pay close attention to the labeling on canned black beans, some manufacturers add sodium to the final mix and the levels can be quite high. Try to use sodium free or reduced sodium canned beans. Because of their dense texture, black beans are a favorite addition to vegetarian and vegan dishes. They also make great add-ins to salads, tacos, casseroles and burritos.
This recipe uses only 10 common ingredients (plus water) and needs only a good blender and pot for heating. You can also use your slow cooker for this recipe, just set it on low for 4 hours, add the cornstarch. Stir the soup until thickened and serve.
Black Bean Soup Ingredients
1 onion finely chopped. Reserve 1/4 cup for garnish.
2 garlic gloves finely minced.
2 celery ribs finely chopped. Don’t add any of the leaf.
1/4 red bell pepper finely chopped. Green pepper is fine.
1 1/2 cups boiling water.
2 low sodium chicken bouillon cubes. Watch the sodium level!
2 Fifteen ounces cans of black beans. Don’t drain.
1/2 teaspoon salt
1/2 teaspoon cumin
Juice from 1/2 lemon or 2 tablespoons lemon juice
1 1/2 tablespoons cornstarch
Black Bean Soup Directions
Bring 1 1/2 cups of water to a boil and add chicken bouillon. Mix completely and set aside.
Add 2 tablespoons of COLD water to the cornstarch and mix thoroughly. Set aside.
Combine the first 6 ingredients in a pot and simmer for 10 minutes.
Add 1/2 can of beans, the salt and the cumin and cook for 5 minutes.
Pour this mixture into your blender and puree. It’s okay to have a few small chunks.
Pour the mixture back into the bowl and set on the stove top. Set heat to medium.
Add the chicken stock.
Add the rest of the beans (including the liquids in the can).
Add the lemon.
Add the cornstarch and stir until the soup has thickened.
You can garnish this delicious soup with chopped onions, chopped red and green peppers, sour cream, cilantro or grated cheese.