Ingredients
Scale
1 small yellow onion, minced
2 garlic cloves, minced
2 celery stalks, finely chopped
1/4 large red bell pepper, finely chopped
2 chicken bouillon cubes
1 1/2 cups boiling water
2 {15 oz} cans black beans {do NOT drain}
1 teaspoon salt
1/2 teaspoon cumin
2 tablespoons lemon juice
1 1/2 tablespoons cornstarch
Instructions
Combine the first six ingredients in a large pot and simmer for 10 minutes. Add half a can of beans, salt and cumin, and cook for 5 more minutes. Puree soup slightly in a blender {I used my Blendtec}, then return to pot. Add the rest of the beans.
In a small mixing bowl, combine the cornstarch with 1 1/2 tablespoons of water. Add the lemon and the cornstarch mixture to the soup, and cook until thickened.