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: 245kcal
Author: Megan Gilmore
Loaded with fiber-rich black beans, this soup is not only comforting, but also filling!
Print Recipe


  • 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