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
4.67 from 18 votes
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
Cuisine: American
Keyword: nut free, soup, vegan
Servings: 4
Calories: 245 kcal
Author: Megan Gilmore
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!
Per Serving: Calories: 245, Fat: 2g, Carbohydrates: 44g, Fiber: 16g, Protein: 15g

Enjoy!

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

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Comments

Maria (skinwellness.ca)

this looks amazing! can’t wait to try it!!!!

JaLynn

I’m so glad this can be vegan. All the other copy cat recipes I’ve found have bacon in them.

    Megan

    That’s surprising to hear, since the version at Panera Bread is vegetarian– and it’s delicious that way. Hope you enjoy it! ๐Ÿ™‚

Heidi

Looks delicious!! And perfect …since it’s like 3 degrees where I am. ๐Ÿ™‚

Misti

We have soup every Monday so this was perfectly timed! It was rich and comforting and so flavorful!

    Megan

    I’m so glad you enjoyed it!

      Karen

      I can have fruit, what can I substitute for lemon juice? Can I use chicken broth?

Carley@OptimisticHealth

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

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!

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!

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!

K

So the garlic… Does it cook with the veg for 10min too?

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!

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!

Patricia Bel - Barko

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

Zae

Made this tonight it was sooo yummy and filling, and like always super easy. Thank you

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!

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….

Maryann

served the soup last night, delicious!!!

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!

Rhonda Devine

My husband’s favorite Panera soup–will be making this one soon!

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!

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.

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!

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!

Angela

Made this tonight, yummy and quick.

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!

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 ๐Ÿ™‚

Sandra Goldstein

Hi Megan, Iโ€™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! Iโ€™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?

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.

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.

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. ๐Ÿ™‚ 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!

gwmax44907

It is not Black Bean Soup without adding a ham hock (or 2).

Add when you are cooking the stock add hocks & simmer for 1 hour,
( I put the hock(s) in one of those empty nylon onion bag & secure with a plastic twist tie)

After cool enough to handle, pick meat off of hock(s) & add to the puree with remaining black beans.

You can keep the leftover skin & hock bones for flavor to another soup or stew. (they freeze well)

isabella

hi! looks so yummy, excited to try these. for the serves 4, how big is the serving size calculated to those calories? 1 cup?

Graham Rand

I can’t believe how close this actually is to Panera’s! My experience with most of these copycat recipes is that they aren’t really close at all, but this one pretty much nailed it. ๐Ÿ™‚

Monica

Delish! I tweaked it a little…since I dont like cooked celery in my food, I didnt used it. Instead of water I used Veggie broth. At the end I added a couple of dashes of chipotle powder and a little chopped cilantro.

kristen

Amazing! So flavorful! Only thing I changed was that I used vegetable broth I had left over instead of water. I wish it was a little more creamy so next time I will use a little less broth (might just be that I have an average blender and it didn’t blend as well as it could have). I will certainly be adding this to my list of staple recipes!

Ross M Henwood

Vert tasty

David J Jones

Very tasty!!! I modified this recipe some. Vegetable stock in place of water. Pico de gallo
{hot} and a little sour cream at the end. Over the top. Thanks again

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