Black Bean Soup Like Panera Bread Co
Warm, hearty, and irresistibly flavorful, this Black Bean Soup recipe is a spot-on recreation of the beloved version served at Panera Bread Co. Packed with wholesome ingredients like tender black beans, aromatic garlic, and sweet diced vegetables, this soup gets its rich, smoky flavor from cumin, smoked paprika, and a touch of oregano. A squeeze of fresh lime juice brightens the dish, while the option to partially blend the soup gives it a silky yet textured consistency. Ready in under an hour, this one-pot vegan recipe is perfect for a cozy weeknight dinner or meal prepping for the week. Serve it piping hot, topped with a sprinkle of fresh cilantro, and savor the comforting goodness of this restaurant-inspired classic. Perfect for fans of Panera’s black bean soup, plant-based eaters, or anyone craving a healthy, satisfying bowl of soup!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 3 cloves garlic, minced
- 1.5 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 4 cups canned black beans, drained and rinsed
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery. Sauté for 4-5 minutes, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the cumin, oregano, and smoked paprika. Stir well to coat the vegetables in the spices.
Stir in the black beans, vegetable broth, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
Remove the bay leaf from the soup. Using an immersion blender, blend the soup partially to create a creamy texture while still leaving some chunks. Alternatively, transfer half the soup to a blender, puree, and return to the pot.
Stir in the salt, black pepper, and lime juice. Adjust the seasoning to taste if needed.
Serve the soup hot, garnished with chopped cilantro.
Nutrition Facts
Calories |
1564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6504 mg | 283% | |
| Total Carbohydrate | 234.8 g | 85% | |
| Dietary Fiber | 73.2 g | 261% | |
| Total Sugars | 27.1 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 631 mg | 49% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 4808 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
