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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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4.6 from 8 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!

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