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A ¾ view of black bean soup garnished with avocado, pico, feta cheese and lime.
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5 from 6 votes

Panera Vegetarian Black Bean Soup

A copycat of the Panera favorite - vegetarian black bean soup. Heart beans and carrots, with bright tomato, onion, cumin & paprika.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Main Dish, Soup
Cuisine: American
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

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