Panera Black Bean Soup


This soup is the perfect meal on a chilly evening.

black bean soup in a bowl

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.

blending black bean soup
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.
black bean soup in a pot
Serve piping hot, with a dollop of fresh salsa on top!
black bean soup in a bowl
4.75 from 12 votes
Print
Panera Black Bean Soup
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Loaded with fiber-rich black beans, this soup is not only comforting, but also filling!
Course: Soup
Servings: 4
Calories: 245 kcal
Author: Detoxinista.com
Ingredients
  • 1 teaspoon butter , or coconut oil
  • 1 onion , finely chopped
  • 2 garlic cloves , minced
  • 2 celery ribs , chopped
  • 2 carrots , chopped
  • 1/4 large red bell pepper , chopped
  • 1 1/2 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
  • 1/2 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 1/2 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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Comments

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!

janet75@gmail.com

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

janet75@gmail.com

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

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.

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

Kristy

Just made this for lunch today. I LOVED it. I added a whole red bell pepper since they are my favorite. So good:)

Judy

Yet another new favorite recipe in my kitchen. Thank you!

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!

Katie

yum, yum, yum!

Maria Moore

I just tried this and it was awesome. Not only quick and easy but delicious

Sara

Healthy, easy, quick and yummy! Thank you!

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