Panera Black Bean Soup


This soup is the perfect meal on a chilly evening.

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It’s based on the tasty version served at Panera Bread!

Loaded with fiber-rich black beans, this soup is not only comforting, it’s also incredibly filling! Seasoned with cumin, it’s especially appropriate during cold and flu season, since it contains anti-septic properties that can boost the immune system.

Eat up and stay well!

Black Bean Soup
makes 4-6 servings

Adapted from this recipe

Ingredients:

1 teaspoon butter or coconut oil
1 onion, chopped
2 garlic cloves, minced
2 celery ribs, chopped
2 carrots, chopped
1/4 large red bell pepper, chopped
1 1/2 cups water
2 (15 ounce) cans black beans, rinsed and drained
1 teaspoon fine sea salt, plus more to taste
1 teaspoon cumin
1/2 lemon, juiced (about 1.5 Tablespoons)

Directions:

In a large stock pot over medium-high heat, cook the chopped onion, carrots, celery, garlic and red pepper in a pat of butter or coconut oil for about 10 minutes, until tender.

Transfer the cooked vegetables to a high-speed blender, and add in the water and just 1/2 a can of black beans. (You can prepare your own dry black beans if you prefer– canned is just quicker!)

Process until a smooth puree is formed.

blend
Return the puree to the stock pot over medium-high heat, and add the remaining black beans, cumin, salt and lemon juice. If you’d like a thinner soup, feel free to add a bit more water, and any additional seasoning, to taste.
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Serve piping hot, with a dollop of fresh salsa on top!
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4.7 from 10 reviews
Panera Black Bean Soup
Author: 
Serves: 4-6
 
Loaded with fiber-rich black beans, this soup is not only comforting, but also filling!
Ingredients
  • 1 teaspoon butter, or coconut oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 celery ribs, chopped
  • 2 carrots, chopped
  • ¼ large red bell pepper, chopped
  • 1½ cups water, or more to thin
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 teaspoon fine sea salt, plus more to taste
  • 1 teaspoon cumin
  • ½ lemon, juiced (about 1.5 Tablespoons)
Instructions
  1. In a large stock pot over medium-high heat, cook the chopped onion, carrots, celery, garlic and red pepper in a pat of butter or coconut oil for about 10 minutes, until tender.
  2. Transfer the cooked vegetables to a high-speed blender, and add in the water and ½ a can of black beans. Process until a smooth puree is formed.
  3. Return the puree to the stock pot over medium-high heat, and add the remaining black beans, cumin, salt and lemon juice. If you'd like a thinner soup, feel free to add a bit more water, and any additional seasoning, to taste.
  4. Serve piping hot, with a dollop of fresh salsa on top!

Enjoy!

Reader Feedback: What’s your favorite type of soup?

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

45 thoughts on “Panera Black Bean Soup

    1. Megan Post author

      That’s surprising to hear, since the version at Panera Bread is vegetarian– and it’s delicious that way. Hope you enjoy it! 🙂

      Reply
  1. [email protected]

    Sounds good to me! Packed full of protein too, can’t beat it.

    Reply
  2. Karielyn

    Hi Megan, I’ve never had the Panera soup, but I had just picked up 2 cans of organic black beans from Whole Foods this past weekend so I’m going to make this today. Perfect for the cold and rainy weather outside! Thanks!

    Reply
  3. jodye @ chocolate and chou fleur

    Every time I see a recipe for sour, I’m reminded that I don’t make it for myself nearly as often as I should. I’ve never had soup from Panera, but this looks wonderfully creamy, and I’m sure the cumin adds great flavor. Right to the top of my list!

    Reply
  4. jeanne

    I’m glad to see beans making an appearance, this looks awesome, I love cumin! I’m going to eat it with a thick piece of crusty toast…yumm! Thank you!

    Reply
  5. Wendy

    Thank you! We don’t have Panera in Utah and its black bean soup was a weekly or monthly treat before we moved here a few months ago.

    I’m adding this to next week’s menu!

    Reply
  6. Jenifer

    This is definitely going on the menu plan! And added to the list of recipes I can use my new blendtec for. Woohoo! Thanks!

    Reply
  7. Patricia Bel - Barko

    Can you use Red Kidney Beans ?, i always have a stock of them , but not always black beans . Thanks

    Reply
  8. Cindy

    Thank-you! I was just saying I wanted Panera black bean soup tonight but can’t always count on if they will have it at the location that is close to us..and I always wonder how much salt is in the beans they use.. I like to make my own beans instead of using canned to avoid all the unnecesary salt…

    so I went on line and up popped your recipe…

    thank-you!! I can’t wait to make it!

    Reply
  9. Wendy

    Just making this, it’s so beautiful but honestly mine is tasteless :/ I followed everything except I did soak my beans over night and cooked them before. Any suggestions?? I added a little more pink salt and chili powder….

    Reply
  10. Meg

    I’m on a detoxinista cooking roll tonight! Just made this soup for dinner and we both have some to take to work tomorrow! It’s super delicious. Thank you!

    Reply
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  12. Penny

    This tasted good, but it wasn’t great. I doubled the cumin and left the salt the same, but found it too salty.
    Thank you for the recipe!

    Reply
  13. Asia

    Just made this. It was amazing. I added lime instead of lemon and added some jalapenos for some zing. Will definitely add this to my comfort food list. You are amazing, thank you for the great recipe.

    Reply
  14. Bonnie

    Thanks for this recipe! My husband who is a fan of the Panera Black Bean Soup said “this is better than Panera’s!”
    Keep up the good work!

    Reply
  15. Clementine

    This looks really good, but I was wondering if it would work to make the soup without blending it- I tend to prefer my soup more “chunky” than smooth… If so, how would you suggest I do that? Just throw everything in a pot and cook?

    Thanks!

    Reply
  16. Geordi

    Just made this, and following the directions exactly, it was bland as could be – the only thing I could taste was the carrots! However, after upping the cumin nearly 5X what the recipe called for, adding some Adobo and another ingredient or two like Beau Monde) it did taste kind of like Panera’s!

    Reply
  17. Ben Hunter

    Made this last night. It was to bland for me. My wife liked it, but I couldn’t eat it. I think next time I’ll put some mushrooms in it 🙂

    Reply
  18. Sandra Goldstein

    Hi Megan, I’m extremely pleased to discover this great site. I wanted to thank you for ones time for this particularly fantastic read! I definitely appreciated every bit of it and I have you book marked to check out new stuff in your site. Wow! This soup looks shockingly delicious! I’m trying to convert two carnivorous meat-and-potatoes kids to a more meat-is-an-occasional-garnish lifestyle and I am sure they will love it! DO you think I could add some coconut milk to lighten the flavor of beans and cumin for the kids?

    Reply
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  20. Abby

    Just made this. Really delicious. Instead of water, I used vegetable broth and I added a jalapeno pepper. Really happy I found your site! I made the Mexican Chicken Soup as well and it was good, but this one is even better! Thanks Megan.

    Reply
  21. Steve Hogan

    So, I have to make this to find out how a soup with a whole onion, 2 cloves of garlic, cumin, salt pepper and celery can be bland. Not to mention the beans.

    I’ll let you know and possible chilis.

    Reply
  22. Robin

    Just made this and had it for lunch – YUM! Poured it over quinoa and topped with some roasted peppers – so filling. Will def be making again!

    Reply
  23. [email protected]

    Just made this for my family of 6, my oldest being 7. They all loved it and asked if I would make it tomorrow for dinner.
    Thank you so much! Everything I’ve made off your site has been absolutely delicious and I can’t wait to make it again.
    Janet

    Reply
  24. [email protected]

    Oh, I forgot. I didn’t have carrots and so I added a yellow zucchini squash instead.
    Janet

    Reply
  25. Washington Cube

    I made this today. I followed the ingredients exactly. The only thing I did differently was to puree the one can of beans (drained) with the vegetables. Even then, it can out very thin in consistency. I’m afraid I also thought it tasted bland and I added a tiny bit of smoked paprika and chili powders to it. Since I have good black bean soup recipes, I won’t be making this one again, but I did appreciate that it used such healthy ingredients. I do love your blog and food choices.

    Reply
  26. Patricia Bel- Barko

    I just never get tired of this recipe , i add some chilli and sometimes chipotle chilli to mine , i have frozen it in portions , and it reheats perfectly .

    Patricia

    Reply
  27. Colleen B

    Oh my…SO good. I soaked the beans for about 36 hours before I made it so hopefully no digestive issues tomorrow. And I used 1/2 chicken broth, 1/2 water and omitted the pepper (because I forgot, but also I am not doing nightshades right now). Everyone loved it. My DD (age 9) said “Mom, when I go to Panera I just want to keep eating it and eating it. But when I eat this, I get full!” Ah, out of the mouths of babes. I got to explain the digestibility of properly prepared beans, etc. 🙂 THANK YOU!

    Reply
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