Panera Black Bean Soup

Course: Soup
Cuisine: American
Keyword: nut free, soup, vegan
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 245 kcal
Author: Megan Gilmore
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)


  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!