Panera Black Bean Soup
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Loaded with fiber-rich black beans, this soup is not only comforting, but also filling!
- 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)
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 1/2 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!
Calories: 245kcal | Carbohydrates: 44g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 617mg | Potassium: 964mg | Fiber: 16g | Sugar: 2g | Vitamin A: 5500IU | Vitamin C: 23.1mg | Calcium: 80mg | Iron: 4mg