(Panera Bread) Black Bean Soup

Lyla found this recipe on Food.com and made it for me while I was sick. It was really good. I liked it a lot. Lyla would have preferred it thicker so next time she is going to blend more of the beans to make it a thicker creamier base, rather than a thin base with chunks in it. 

• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 celery ribs, finely chopped
• 1⁄4large  red bell pepper, finely chopped
• 2 small  chicken bouillon cubes
• 1 -1 1⁄2cup  boiling water
• 2(15 ounce) cans black beans, undrained
• 1⁄2teaspoon  salt
• 1⁄2teaspoon  cumin
• 1⁄2lemon, juice of
• 1 1⁄2tablespoons  cornstarch

In a pot, combine the first six ingredients; simmer for 10 minutes.

Add half a can of beans, salt and cumin; cook for 5 minutes.

Puree soup (I use an immersion blender which makes it easy to do it right in the pot).

Add the rest of the beans to the soup.

Combine the cornstarch with 1 1/2 tablespoons of water.

Add the lemon and the cornstarch to the soup; cook until thickened.