Almost Panera Bread's Black Bean Soup

There are lots of recipes out there, but this is my rendition on the recipe...
I am using dried black beans, well because I have a lot and I just like fresh beans.

• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 celery ribs, coursely chopped
• 1/2 red bell pepper, finely chopped
• 2 small Chicken Boullion Cubes (or 2 cups of fresh Chicken Stock)
• 1-1 1/2 cup Water
• 1 lb black beans
  
• 1/2 teaspoon salt
• 1/2 teaspoon Cumin
• 1/2 lemon, juice of
• 1 1/2 tablespoons cornstarch

Soak black beans overnight in a bowl full of water. If you forget to soak, then add the beans to boiling water, remove from heat and let soak for 2 hours. Once soaked, drain and rinse.
Add the soaked and rinsed beans to large saucepan and cover with 2 inches of water. Add Salt & Cumin.
Bring to a boil, then reduce heat to medium and cover. Cook for about an hour.
Take half of the beans and blend them in the blender & return them to the pot.
Add the chopped onion, crushed garlic, lemon juice, and chicken stock in with the beans.
Combine the corn starch with 1 1/2 TBS of water, mix and add to the pot with the lemon.
Cooked until thickened.
You may top with a fresh salsa, sour cream or whatever your heart desires. I made Yeast Rolls to go with it.