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 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main Course, Main Dish, Soup
Cuisine: American
Servings: 6 servings
Calories: 284kcal
- 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
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.
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