This soup is the perfect meal on a chilly evening.
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!
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Black Bean Soup
makes 4-6 servings
Adapted from this recipe
Ingredients:
2 garlic cloves, minced
2 celery ribs, 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.
- 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)
- 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 ½ a can of black beans. Process until a smooth puree is formed.
- 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.
- Serve piping hot, with a dollop of fresh salsa on top!
Enjoy!
Reader Feedback: What’s your favorite type of soup?
this looks amazing! can’t wait to try it!!!!
I’m so glad this can be vegan. All the other copy cat recipes I’ve found have bacon in them.
That’s surprising to hear, since the version at Panera Bread is vegetarian– and it’s delicious that way. Hope you enjoy it!
Looks delicious!! And perfect …since it’s like 3 degrees where I am.
We have soup every Monday so this was perfectly timed! It was rich and comforting and so flavorful!
I’m so glad you enjoyed it!
Sounds good to me! Packed full of protein too, can’t beat it.
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!
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!
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!
So the garlic… Does it cook with the veg for 10min too?
Yes, it does!
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!
This is definitely going on the menu plan! And added to the list of recipes I can use my new blendtec for. Woohoo! Thanks!
Can you use Red Kidney Beans ?, i always have a stock of them , but not always black beans . Thanks
I don’t see why not!
Made this tonight it was sooo yummy and filling, and like always super easy. Thank you
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!