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White ceramic bowl with Panera Black Bean Soup Recipe in the bowl with two spoons to the side.
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5 from 1 vote

Black Bean Soup

This Panera style Black Bean Soup Recipe is a knockout cozy soup. It's easy and one of the most flavorful vegetarian soups I have had! It's full of fiber and savory flavor from peppers, onions and seasonings. This soup keeps well and makes a great meal prep since the leftovers get better and better.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Bailey Rhatigan

Equipment

  • large 5-8 qt pot
  • blender or immersion blender

Ingredients

  • ½ onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, fine diced *keep some to the side for topping
  • 3 celery ribs, diced
  • ½ tsp black pepper
  • ½ tsp chipotle powder
  • ½ tsp cumin powder
  • 2 -14 oz cans black beans, drained and rinsed
  • 1 -14 oz can veggie broth, low sodium
  • 1 cup water
  • 1 small chicken or veggie bullion cube *add extra seasonings if you do not have a bullion cube
  • 2 Tbsp cornstarch *to make a slurry and thicken the soup more
  • 1 jalapeño, diced optional for topping
  • chopped cilantro for topping optinal

Instructions

  • Chop all ingredients. Keep some bell pepper to the side for toppings and the jalapeño is for topping!
  • In a 3-4 qt pot, combine, bell peppers, onion, garlic, celery, broth, bullion, water, seasonings.
  • Simmer for 10-12 minutes. Add one can of beans (drained). The other can will be added later for texture!
  • Purée soup (I use an immersion blender which makes it easy to do it right in the pot) if you don't have one, use a blender.
  • Combine the cornstarch with 1.5 tablespoons of water. Whisk well. Add it to the blended soup. Simmer for 5 minutes until the black bean soup thickens.
  • Add in the other can of drained black beans, bring it to temp and serve! Sprinkle with chopped cilantro, leftover bell peppers and jalapeños if using.

Notes

  • Keep plenty of canned beans and diced peppers to the side to add later for extra yummy texture.
  • Make this recipe lower in sodium buy skipping the broth and replacing with water!
  • Jalapeño is optional for spice.
  • Taste as you go! You may want more salt or spice, always taste as you go to adjust to your liking.
  • Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.   

Nutrition

Serving: 1.5 cup of black bean soup | Calories: 127kcal | Carbohydrates: 45g | Protein: 10g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 449mg | Potassium: 192mg | Fiber: 22g | Sugar: 2g | Vitamin A: 1209IU | Vitamin C: 41mg | Calcium: 28mg | Iron: 1mg