Panera Style Black Bean Soup

Ingredients:

• 2 cups dried black beans -soaked 8 hours or overnight and boiled until tender (about 30 minutes)     OR    2 – 15 oz cans black beans rinsed and drained
• 1 teaspoon coconut oil or avocado oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 large ribs of celery, chopped
• 2 medium/large carrots, chopped
• 1/2 red bell pepper, chopped
• 1 1/2 cups vegetable broth, plus more to thin to desired consistency
• 1 teaspoon sea salt (to taste)
• 1 teaspoon cumin
• 1 tablespoon lemon juice

Directions:

1. Soak black beans 8 hours or overnight in water. Make sure you have enough water for the beans to expand. Rinse beans and cook in saucepan with salted water until tender, about 30 minutes. Drain. Set aside.
2. In a large pot, add the oil, onion, carrots, celery, red pepper and garlic. Cook on low  heat until tender. Let cool slightly for the blender.
3. Put the vegetables, vegetable broth, and 3/4 cup of black beans into a high speed blender. Blend until smooth.
4. Return the pureed vegetables to the pot. Add the rest of the black beans, cumin, salt (to taste) and lemon juice.
5. Add chili powder if desired. (optional)
6. Add more vegetable broth if you would like the a thinner soup.
7. Heat thoroughly.