Black Bean Soup
I was thrilled to get this request my my McDougall friend Sharon. She wanted a recipe for black bean soup that was close to the one served at Panera®. I had to do a lot of exploring to find what the ingredients were, obviously the quantities wouldn't be there, and they wouldn't list all the ingredients, but this recipe was almost spot on. I hope you give it a try and enjoy it as much as I did.
1/2 red onion, peeled and diced small
2 large cloves garlic, peeled and minced small
1/2 red bell pepper, washed and diced small
1 stalk celery, washed and diced small
1 tablespoon tomato paste
1 1/2 cups good veggie stock
2 15oz. cans black beans, do not drain
juice of half a lemon
1/2 tsp. oregano
1/2 tsp. red pepper flakes
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. dried celery
1 tablespoon corn starch with 2 tablespoons water, stirred into a slurry
In a medium saucepan, add the first 4 ingredients and place on medium heat. Add 2 tablespoons water and saute for 10 minutes, stirring often.
After 10 minutes, add the tomato paste and veggie stock and mix until the tomato paste is dissolved in the liquid.
Bring to a simmer, and add one can of the black beans and it's liquid. Stir well. Take the other can of black beans with its liquid and blend until smooth. Add to the soup and stir well.
Add the lemon and spices and stir well. Cover and reduce heat to medium low. Let simmer for 30 minutes, stirring occasionally.
After 30 minutes, increase the heat to medium high and pour the corn starch slurry in. Stir well, let thicken for 1 minute.
Serve right away. Garnish with some more parsley and some sprigs of cilantro.