Sadly last week I had to back out of #SundaySupper because I didn’t have time to make my ghost cookies before vacation. This week I am back in action for Soul Warming #SundaySupper. I have previously posted a crock pot black bean soup recipe and I think it’s safe to say I am really obsessed with black bean soup. I just couldn’t help myself from sharing another favorite recipe. Instead of the low and slow crock pot method this time I’m sharing a quick stovetop recipe.
Some days you just need to get a quick dinner on the table or you forgot to start the crock pot in the morning… oops! Please tell me I’m not the only one who does that. This easy black bean soup comes together in 30 minutes start to finish. It makes a healthy and delicious dinner and is very filling. Some people like to serve black bean soup over rice, but that’s not really my thing. Just give me bowls and bowls of soup, please.
The recipe I adapted this soup from says it is a Panera copy cat and while I’m not a huge fan of Panera, the black bean soup is the one item I will stop in for occasionally. It’s been a while for me to say if it is a great copy cat recipe, but I do know it is delicious and that’s pretty much all that matters. Right?
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- ½ red bell pepper, chopped
- 1 ½ cup vegetable stock
- 4 cups black beans (about 2 15oz cans), undrained
- ½ teaspoon salt
- ½ teaspoon cumin
- Juice of ½ lemon
- 1 ½ tablespoon cornstarch
- 1 ½ tablespoon water
- In a large pot combine the onion, garlic, celery, red pepper, and vegetable stock. Simmer on medium low for 10 minutes. Add in ¾ cup beans, salt, and cumin and cook for an additional 5 minutes.
- Puree the soup with an immersion blender or by transferring to a blender. Add contents back to pot. Pour in the rest of the beans.
- Mix cornstarch and water together in small bowl.
- Add lemon and cornstarch to the soup simmer 10 minutes to thicken.