Panera Bread Black Bean Soup
Warm up with a bowl of Panera Bread-inspired Black Bean Soup, a hearty and satisfying vegan dish packed with protein-rich black beans and wholesome vegetables like onions, celery, carrots, and garlic. This recipe blends robust spices like cumin, chili powder, and oregano with a base of vegetable broth to create a flavorful, restaurant-quality soup in just 45 minutes. Perfectly balanced with a touch of smoothness from optional blending while keeping a delightful texture, this comforting soup is a healthy, one-pot meal that's as easy to make as it is delicious. Serve it with fresh cilantro for a pop of color and a burst of freshness, and pair it with crusty bread for the ultimate cozy meal. Whether you're meal prepping or enjoying it fresh, this black bean soup is a must-try for fans of nourishing, homemade comfort food.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 4 minced Garlic cloves
- 2 stalks, diced Celery
- 1 large, diced Carrot
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Dried oregano
- 4 cans (15 ounces each), drained and rinsed Black beans
- 4 cups Vegetable broth
- 2 tablespoons, chopped (optional, for garnish) Fresh cilantro
- 0.5 teaspoons (or to taste) Salt
- 0.25 teaspoons (or to taste) Black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, minced garlic, celery, and carrot to the pot. Sauté for 5-7 minutes, stirring often, until the vegetables are softened and fragrant.
Stir in the cumin, chili powder, and oregano, and cook for 1 more minute to toast the spices.
Add the drained and rinsed black beans to the pot, followed by the vegetable broth. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld together.
Using an immersion blender, puree the soup slightly if you prefer a thicker consistency, leaving some beans whole for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and stir it back into the pot.
Taste the soup, then season with salt and black pepper as desired.
Ladle the soup into bowls, garnish with chopped fresh cilantro (optional), and serve hot.
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8769 mg | 381% | |
| Total Carbohydrate | 336.1 g | 122% | |
| Dietary Fiber | 109.9 g | 392% | |
| Total Sugars | 37.0 g | ||
| Protein | 112.3 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1036 mg | 80% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 2306 mg | 49% | |
*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.
