Black Bean Soup

I love Panera's black bean soup, and this recipe came out tasting pretty close to it. Great served in a bread bowl!

Ingredients

• 1 onion, diced
• 3 cloves garlic, minced
• 1 Tbs cumin
• 2 cans of black beans, added separately
• 2 cups of chicken stock / bouillon cubes
• salt & pepper (to taste)
• dash of red pepper flakes
• Sprig of fresh cilantro (garnish)

Saute onion in olive oil until soft and translucent. Add garlic and cumin. 

Add the first can of black beans (save the other one for later). Add 2 cups chicken broth (I use bouillon cubes, and since I like my soup a lot thicker, I prefer to use about 1 1/2 cups of water or even a little less).

Bring to simmer, stirring occasionally. Remove from heat, pour into a blender, and blend until smooth.

Pour blended ingredients back into pot. Add the remaining can of black beans and bring to simmer. If necessary, thicken with roux. Add red pepper flakes and season with salt and pepper.

Serve in bread bowls, garnished with cilantro and shredded cheese or sour cream.