Love the flavor of the black bean soup from Panera? Want to enjoy it at home? Now you can with this simple Copycat Panera Black Bean Soup recipe! It has all the same flavors and takes only 30 minutes to make!
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Panera has always been one of the best options for me when it came to finding a vegan meal on the road. It was also a great quick-stop lunch spot, and it didn’t hurt that there was one a mile from where I lived. My go-to order was the You Pick 2 option with the Mediterranean Sandwich (sans feta) and the Black Bean Soup. But then Panera discontinued their Black Bean Soup! What was a girl to do? Maker her own version at home, of course!
This is my take on Panera’s Black Bean Soup. But to be totally honest with you, it’s WAY better than the original! (Not to toot my own horn or anything!) This version has all the same flavors, only they’re amped up. Plus there are nice chunks of veggies rather than just a few red peppers floating around.
It’s not spicy at all, but if you like extra spice feel free to add some chili pepper or cayenne. I serve this soup with tortilla chips and guacamole on the side. It’s so good, super filling, and easy to make in under 30 minutes! Looking for more soups? Check out my 38 Vegan Soup Recipes post!
💗 Why You’ll Love This Copycat Panera Black Bean Soup
- Simple Ingredients
- 30 Minutes to Make
- Vegan and Vegetarian
- Gluten-Free
- Healthy and Protein Rich
- Tastes Like the Original (only better)
🥣 Ingredients and Notes
Black Beans: You can’t have a black bean soup without black beans. You’ll need 3 (15 oz) cans of black beans. With most recipes, you’ll be told to rinse and drain your beans, but not with this recipe. The liquid from the can of beans adds a natural creaminess to the soup without the need for any dairy.
Vegetables: A medley of vegetables is used in this soup to bring out a well-rounded flavor. You’ll need one red onion, two carrots, 3 celery stalks, and one red bell pepper chopped.
Spices: A few simple pantry spices are all you need. Those include salt, black pepper, onion powder, and garlic powder. If you like your soup with some added spice, add in ¼ teaspoon of cayenne pepper, or 1 teaspoon of chili powder.
Vegetable Broth and Tomato Paste: The vegetable broth or stock helps to thin out the soup a bit, and allows the vegetables to cook and soften, while the tomato paste adds an acidic flavor.
📋 Step by Step Instructions: Copycat Panera Black Bean Soup
Step 1: Prepare the vegetables. Dice the red pepper, red onion, and celery. Peel and dice the carrots.
Step 2: Heat the olive oil in a large pot over medium heat. Add the red onion, carrots, celery, and red pepper. Saute for about 5 minutes or until the vegetables soften.
Step 3: Add the salt, pepper, onion powder, and garlic powder. Stir to evenly coat the vegetables. Then add the tomato paste. Stir to combine. Add in the vegetable stock and cook for 5 minutes.
Step 4: Do not rinse or drain the beans from the cans. Pour the black beans into the pot, cover, and simmer for 20 minutes, stirring occasionally.
Step 5: Remove the pot from the heat. Serve warm with tortilla chips and fresh herbs (optional.)
❓ Recipe FAQS
Unfortunately, Panera has discontinued serving their black bean soup in their restaurants. However, you can make this delicious copycat version at home, or you may be able to find their black bean soup in the take-away area of your grocery store.
Black bean soup is extremely nutritious!
High in Plant Protein-One serving of this soup has 20 grams of plant protein. That’s a little less than half the amount of protein the average woman needs a day.
High in Fiber-One serving of this soup has 20 grams of fiber. That’s almost the entire daily recommended amount of fiber for a woman. Fiber helps you to stay fuller longer, lowers cholesterol, helps to control blood sugar levels, and improves digestion.
Rich in Vitamins and Nutrients-The health benefits of black beans are numerous. Black beans are a good sources of vitamin A, folate, calcium, magnesium, iron, and potassium. They are rich in antioxidants which can protect agains heart disease.
Black bean soup, when made with healthy unprocessed ingredients, is an excellent addition to your weight loss plan. It is high in protein, and fiber, while low in calories and fat. The protein and fiber helps you feel fuller longer reducing cravings, and controling your blood sugar.
💭 Expert Tips
- Wash, and chop all the vegetables before you fire up the pot. This way all the vegetables will cook at the same time, and none of them will burn while you’re chopping.
- Do not drain the liquid from the cans of black beans. This liquid is a natural thickener for the soup, without the need to add cornstarch.
- If you like a creamier black bean soup, use an immersion blender to blend some or all of the beans to create a puree.
- This soup has a mild flavor. If you like more heat consider adding 1 teaspoon of cumin, a ¼ teaspoon of cayenne pepper, or 1 tablespoon of chili powder.
👩🏻🍳 How to Serve
Serve the soup warm. Top it with cilantro or parsley, and serve with a side of tortilla chips. Dress your soup up with sliced avocado, a dollop of vegan sour cream, a touch of fresh lemon juice, or a lime wedge.
❄️ How to Store and Keep
Transfer the leftovers to an airtight container. Store the leftovers in the fridge for up to 5 days. Reheat over the stovetop on medium heat until warmed through.
You can also freeze the soup for later. Transfer the leftovers to a freezer-safe airtight container. Be sure all of the air is removed from the container to prevent freezer burn. If the container is larger than the leftovers, place a sheet of plastic wrap on the top of the soup, and then secure the lid. Store in the freezer for up to 3 months. When ready to enjoy, transfer to the refrigerator to defrost overnight, then warm over the stovetop until heated through.
😋 More Black Bean Recipes!
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Copycat Panera Black Bean Soup
Equipment
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Ingredients
- 1 tbsp olive oil
- 1 small red onion diced
- 2 carrots peeled and diced
- 3 celery stalks diced
- 1 red bell pepper diced
- ½ tsp salt
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoon tomato paste
- 1 cup vegetable stock
- 45 ounces black beans 3 (15 ouce) cans do NOT drain and rinse the beans
Instructions
- Prepare the vegetables. Dice the red pepper. Dice the onion, Peel and dice the carrots, and dice the celery.
- Heat the olive oil in a large soup pot over medium heat. Add the red onion, carrots, celery, and red pepper. Sauté for about 5 minutes or until the vegetables soften.
- Add the salt, pepper, onion powder, and garlic powder. Stir to evenly coat the vegetables. Then add the tomato paste. Stir to combine. Add in the vegetable stock and cook for 5 minutes.
- Do not rinse or drain the beans from the cans. Add the black beans, cover, and simmer for 20 minutes, stirring occasionally.
- Remove from heat. Serve warm with tortilla chips and fresh herbs (optional.)
Video
Notes
- Wash, and chop all the vegetables before you fire up the pot. This way all the vegetables will cook at the same time.
- Do not drain the liquid from the cans of black beans. This liquid is a natural thickener for the soup, without the need to add cornstarch.
- If you like a creamier black bean soup, use an immersion blender to blend some or all of the beans to create a puree.
- This soup has a mild flavor. If you need more spice or flavor consider adding a teaspoon of cumin, a ¼ teaspoon of cayenne pepper, or 1 tablespoon of chili powder.
- Serve warm. Top with cilantro or parsley, and serve with a side of tortilla chips. Dress up your soup with sliced avocado, a dollop of vegan sour cream, a touch of fresh lemon juice, or a lime wedge.
- Store in the fridge for up to 5 days. Store in the freezer for up to 3 months. Defrost in the refrigerator overnight, and heat on the stove until warm.
GUNJAN
So glad to have found your recipe. Now I can enjoy my favorite soup at home.
Rosemary
This looks delicious. I used to go to Panera quite a bit but never tried this wholesome soup. Your recipe looks super easy and incredibly flavorful. I’m pinning it to make when the temperatures drop.
Rachna
The soup looks super easy and very wholesome. I love when we can recreate restaurant food at home and make it healthier. Thanks for the recipe.