Panera’s black bean soup recipe is available at ChefPablos.com. It consists of one medium onion, two cloves of garlic, two stalks of celery and 1/4 red bell pepper. Chop the onion, celery and pepper. Mince the garlic. Add a tablespoon of olive oil to a large pot over medium-high heat.
Add the vegetables and sauté until the onion is translucent. Add 1 1/2 cups of chicken broth, and increase the heat to high. Add two 15-ounce cans of black beans or low-sodium beans. Add 1/2 teaspoon salt and 1/2 teaspoon ground cumin. Bring the mixture to a boil. Reduce the heat to a slow, rolling boil, and cook about 30 minutes, stirring occasionally. Mash the beans using a potato masher to the desired consistency, leaving some whole beans. Add the juice of 1/2 lemon, and simmer for 5 minutes. Serve with garnishes such as sour cream or chopped scallions. This recipe serves four to six people.