This Panera Black Bean Soup is a restaurant-style favorite that’s easy to make in your own kitchen! Using mostly pantry ingredients and just one pot, this flavorful vegetarian soup comes together quickly, making it perfect for busy weeknights or meal prep.
Why You’ll Love This Recipe
- Budget-Friendly: Made with affordable pantry staples like canned beans and tomatoes, this Panera black bean soup recipe is a delicious way to keep costs down while feeding the whole family.
- Customizable: Set out toppings like avocado, sour cream, feta cheese, red onion, cilantro, and tortilla strips, so everyone can customize their bowl just the way they like it, just like with our award-winning chili.
- Nutritious & Filling: This soup is packed with vitamins, minerals, fiber, and plant-based protein to keep you feeling full and satisfied.
For more black bean recipes, try our black bean dip and our black bean quinoa salad next.
Ingredients
- Canned Goods: You’ll need canned black beans, diced tomatoes, and tomato sauce. Feel free to use low-sodium or no salt-added versions if needed. We also used canned beans in this black bean dip recipe.
- Seasonings: I used salt, cumin, smoked paprika, chili powder, and Mexican oregano, which has a different flavor profile than Mediterranean oregano. It can typically be found in the spice aisle at most grocery stores, but it is also available online. You can also use it to make our smoked al pastor tacos.
- Vegetable Bouillon: Adds extra depth and flavor. If you don’t need this recipe to be vegetarian, you can use chicken bouillon.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Extra Veggies: Add bell peppers, zucchini, corn, and/or sweet potatoes to make this vegetarian black bean soup even heartier.
- Spicy: Add diced jalapenos, extra chili powder, or a pinch of cayenne pepper for a spicier kick.
- More Protein: Throw in some extra beans, like kidney or pinto. If you don’t need the soup to be vegetarian, you can add some cooked shredded chicken to boost the protein.
How to Make Panera Bread Black Bean Soup
To get started making this Panera Copycat Black Bean Soup, heat olive oil (or butter) in a large pot.
- Step 1: Saute the vegetables. Add the onion, garlic, and carrots to the pot and cook until the carrots are tender-crisp, about 10 minutes.
- Step 2: Add the remaining ingredients. To the pot, add the beans, diced tomatoes, tomato sauce, bouillon, and seasonings.
- Step 3: Cook the soup. Stir everything together and allow the soup to simmer for about 15 minutes.
- Step 4: Serve. Ladle the soup into individual bowls and add your favorite toppings. Serve alone or make a batch of these homemade crescent rolls for dipping.
Expert Tips
- Don’t drain the beans or tomatoes: The “juices” from the canned beans and tomatoes add liquid and flavor, so be sure to add them to the soup.
- Simmer longer if you can: If you have extra time, let the soup simmer a bit longer to continue to develop the flavors.
- Store leftovers for later: Keep leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat on the stovetop over medium heat or in the microwave. If frozen, be sure to thaw in the fridge overnight before reheating.
Serving Suggestions
- You can’t go wrong with a side of bread, especially when there’s cheese involved! Serve bowls of soup with these cheesy breadsticks or this Sizzler cheese toast.
- Soup and salad are always a hit! Enjoy your soup along with this apple gorgonzola salad or this avocado and lettuce salad.
Recipe FAQs
Yes! Use the saute setting to heat the oil, then add the onion, carrots, and garlic and cook for about 10 minutes, or until the carrots are tender-crisp. Add the remaining ingredients, secure the lid, and cook on manual (high pressure) for 15 minutes. Carefully quick release the pressure, then serve as desired.
Sure, you can blend all or part of the soup to create a smoother, creamier texture. Use an immersion blender directly in the pot, or carefully transfer smaller portions to a countertop blender.
More Delicious Copycat Recipes
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Panera Black Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 4 carrots diced
- 4 cloves garlic minced
- 45 ounces canned black beans do not drain
- 15 ounces can diced tomatoes do not drain
- 8 ounces can tomato sauce
- 2 tablespoons vegetable bouillon or chicken bouillon
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon mexican oregano
- ¼ teaspoon chili powder
Garnish
- avocado
- sour cream
- feta cheese
- minced red onion
- cilantro
- tortilla chips
Instructions
Stovetop
- Heat oil or butter in large pot, add onion, carrots, and garlic. Sauté about 10 minutes, or until carrots are tender crisp.
- Add remaining ingredients, except garnish. Simmer about 15 minutes.
- Garnish as desired.
Pressure Cooker
- Using saute setting, heat oil. Add onion, carrots, and garlic. Sauté about 10 minutes, or until carrots are tender crisp.
- Add remaining ingredients, except garnish.
- Set to 15 minutes on manual. Use a quick release.
- Garnish as desired.
Video
Notes
- If you have time, feel free to simmer longer than 15 minutes to deepen the flavors.
- If you prefer a creamier texture, use an immersion blender or countertop blender to blend some or all of the soup.
- Store the soup in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition
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Barbara Shryack says
If not using an Instant Pot, how long should you cook this?
Kadee says
Hi Barbara, I have included stovetop instructions in the recipe card. If you are using a slow cooker - I would saute the onions in a skillet, and then transfer them plus everything else to slow cooker. Cook on low 6-8 hours.
MaElani Valentine says
This black bean soup was good! I had mine with cilantro, fresh tomatoes and avocado. So good!
Kadee says
I'm so so glad you enjoyed it!
Meredith says
Can this be frozen and reheated? I don’t see why not but just wanted to check if anyone has tried it!
Kadee says
Yep! It freezes great!
Jacqui says
Loved this recipe! Boyfriend and I gobbled up gleefully, and are excited and relieved there are leftovers for tomorrow!
I made some improvisations:
- Used 3 vine-ripened tomatoes instead of canned (mid- to large- sized)
- Skipped the salt, but went a bit generous on the other spices
- Made 1 cup of quinoa on the side and added it at the end-- adds a nice texture and makes it even heartier!
- Added a handful of chopped cilantro to the soup at the end before serving
Love love love! Will definitely be using this recipe again and again.
xoxo
Karolina says
I made this for dinner last night and the whole family loved it!
Megan says
I seriously love this black bean soup! I make it all the time. Its easy, delicious and healthy, which is exactly what I'm looking for. We usually treat it like a chili and top it with cheddar cheese and sour cream, but we also love it with feta cheese, quinoa and avocado on top!