Panera Bread Black Bean Soup

Panera Bread Black Bean Soup is a vegetarian soup that is made full of wholesome ingredients that you are going to love.

A bowl of homemade Panera Bread Black Bean Soup

I love Panera Bread. This restaurant and bakery has been reworking its menu to include recipes without a lot of preservatives. So their food is made with wholesome ingredients that you and I can find anywhere.

Who doesn’t love that? Panera Bread Black Bean Soup is a seasonal menu item. So it isn’t always available, now with this copycat recipe, you will be able to recreate this soup anytime.

I noticed a lot of online recipes include chicken broth but this soup is not made with chicken broth, it is vegetarian. You should use vegetable broth to prepare this soup.

For this recipe, you can use canned black beans if you like, but you can also make your black beans from dry beans. I like to cook my black beans in my Instant Pot. Using my Instant Pot, I can cook my beans in about an hour.

A bowl of homemade Panera Bread Black Bean Soup next to a loaf of French bread.

You might wonder what else is in Panera Bread Black Bean soup. This soup is made with carrots, celery, onions, black beans, and the perfect touch of spices. You can find all of the ingredients you need for this recipe in your everyday grocery store.

If you like this copycat recipe from Panera Bread, you might like to check out my copycat recipes for Panera Bread Baked Potato Soup or their Panera Bread Bistro French Onion Soup.

You can recreate your favorite Panera Bread Black Bean soup with this copycat recipe. This vegetarian soup recipe is perfect for a filling meal.

Love Panera Bread? Check out these Panera Bread Copycat Recipes

Panera Bread Creamy Tomato Soup
Panera Bread Cobblestone Muffins
Panera Bread Autumn Squash Soup
Panera Bread Baked Potato Soup

A bowl of homemade Panera Bread Black Bean Soup

Panera Bread Black Bean Soup

Panera Bread Black Bean Soup can be made at home.
4 from 4 votes
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Course: Soup
Cuisine: American
Keyword: Panera Recipes
Servings: 8
Calories: 192kcal

Ingredients

  • 1 cup white onion chopped
  • 1/2 cup celery chopped
  • 1/2 cup carrot chopped
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped red bell pepper
  • 2 teaspoons minced garlic
  • 32 ounces vegetable stock
  • 30 ounces black beans or 3 to 4 cups of cooked black beans
  • 1 to 2 teaspoons salt
  • 1 to 2 teaspoons cumin
  • 1 1/2 teaspoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon of water

Instructions

  • In a large pot add 2 tablespoons of vegetable oil. Saute onions, celery, and carrots. Sprinkle the vegetables with a pinch of salt to help them release the water in the vegetables. When the onions begin to become translucent add bell pepper and garlic. Continue to saute vegetables until the garlic becomes fragrant. If using canned black beans rinse to remove excess starch. Add beans and vegetable stock to pot. Add 1 teaspoon of salt and the cumin to the soup. Allow the soup to simmer for about 10 minutes to heat through. Taste soup, and adjust salt if needed. Add cornstarch and water mixture to the soup. It will help thicken the soup. Just before serving, add the lemon juice.

Nutrition

Calories: 192kcal | Carbohydrates: 30g | Protein: 9g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 466mg | Potassium: 468mg | Fiber: 10g | Sugar: 2g | Vitamin A: 1905IU | Vitamin C: 14.3mg | Calcium: 40mg | Iron: 2.3mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Emily Crawford

    3 stars
    Okay y’all if you’re gonna make this, you need a lot more cumin. Like 7x the amount. I’m adding as a go and I’m easily at 5 tablespoons and it’s just barely strong enough to resemble the original. Celery was a smart pick to put in! I was surprised how much it added to recreating the flavour. Also make sure you have a food processor ready. Maybe try taking out all the ingredients before the Blackbeard, pureeing them, then adding it all together, then taking out some of the beans and pureeing those

  2. Smitha

    5 stars
    I followed the recipe exactly and my 8-yr who was craving the Panera Bread black bean soup absolutely loved it! It’s a great recipe that mimics the original exactly! Loved it!

  3. Amy

    4 stars
    While it’s not Panera Bread, it’s still absolutely delicious! I’ll be making this as part of my meal prep this upcoming week for sure!

  4. Sherbanu

    Hi I would like to make this soup, using my slow cooker and with dry beans.
    Can you please suggest how I should go about it? Thank you.

    • Beth Clarke

      I just did this recipe with dry beans. I cooked the beans using seriouseats.com’s recipe. Then I sautéd the vegetables and added them along with the stock and cumin into the crock pot. I left it for an hour. Then, I reserved a few cups of the beans/veggies and immersion blended the rest. It was thick, so I skipped the cornstarch.

  5. Sandra Thompson

    I made this soup and blended some of it to mix back in before serving- it gave it a thicker consistency and was delicious!!

    • Stephanie

      I am sorry you didn’t enjoy the recipe. To save the soup, you could make it thicker by adding a slurry of cornstarch and water mixed together and then reheat the soup. You may also want to adjust the seasonings to your personal preference to help it satisfy you.

      • Laura

        I had the same issue, even used the cornstarch and puréed 1/2 the soup and added it back. Watery and missing something.

  6. Debbie

    I made this soup exactly as the recipe shows. We had Panera’s Black Bean Soup yesterday, and thought we found the recipe. It does not taste anything like Panera’s. Very disappointed.

  7. DEBBIE

    I love this soup I add a little bit of ham it’s really good my family said it was a keeper will be making it again Thank You

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