Try our version of Panera Black Bean Soup - made in minutes in your pressure cooker. Â Hearty beans and carrots combine with bright tomato and savory cumin for a delicious restaurant quality, vegetarian soup made from pantry staples in the comfort of your own home.
What Is Black Bean Soup?
Think of black bean soup as a vegetarian chili made with black beans rather than pinto. Â I love the rich flavor the black beans bring. Â For this recipe we season the soup with cumin and tomato for a bright and delicious soup.
What Do I Need to Make Panera Black Bean Soup?
This is really a pantry cooking recipe. Many of the ingredients you probably already have on hand. You'll need:
- 2 tablespoon olive oil
- 1 onion
- 4 carrots
- 4 cloves of garlic, minced
- 3 (15oz) cans of black beans (do not drain)
- 1 (15oz) can of diced tomatoes (do not drain)
- 1 (8oz) can of tomato sauce
- 2 tablespoon vegetable bouillon (chicken works too if you aren't making this vegetarian)
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon Mexican oregano
- ¼ teaspoon chili powder
How Do I Make Panera Black Bean Soup?
This Panera Black Bean Soup really a dump and forget meal.
1. Add olive oil to pressure cooker and set to saute.
2. Add carrots and onions. Cook until carrots are tender crisp.
3. Add in garlic and cook until fragrant.
4. Pour in black beans.
5. Add diced tomatoes.
6. Pour in tomato sauce.
7. Add seasonings. Seal pressure cooker and cook on manual high setting for 15 minutes. Â Use a quick release to release the pressure.
8. Garnish with avocado, feta, pico, and limes.
Why Should I Eat Black Bean Soup?
Black beans are filled with nutrients that can:
- lower cholesterol
- lower blood pressure
- help you lose weight
- Contain Vitamin B1, protein, iron, folate, copper, magnesium, manganese, potassium, zinc
- Beans as a protein source helps reduce the amount of saturated fat consumed from animal proteins
Top It Like It's Hot
One of my favorite things about this soup, besides the amazing taste - are the toppings. Â So don't be shy! Â Load this soup up with:
- Mexican crema
- feta cheese
- avocado
- lime
- cilantro
- tortilla chips
- diced onions
Let's Be BFFs
Please let me know if you make this Panera Black Bean Soup!!  I love to hear from those who make my recipes.  If you want to keep up with our newest recipes, make sure you follow is on Facebook and Instagram, and make sure to subscribe to our newsletter.
Panera Vegetarian 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.
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!