Panera Black Bean Soup
This Panera Black Bean Soup is an easy copycat recipe made with mostly pantry ingredients. It’s budget-friendly, customizable with your favorite toppings, and packed with flavor, fiber, and plant-based protein.
Servings: 6 servings
Calories: 284kcal
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
Serving: 16ounces | Calories: 284kcal | Carbohydrates: 46g | Protein: 14g | Fat: 5g | Sodium: 1360mg | Potassium: 1078mg | Fiber: 17g | Sugar: 6g | Vitamin A: 7165IU | Vitamin C: 19.4mg | Calcium: 125mg | Iron: 5.5mg