Panera black bean soup is four cans of black beans simmered with onion, celery, red bell pepper, garlic, cumin, smoked paprika and vegetable broth, then half blended smooth and stirred back in. Forty-five minutes, serves 6 at 313 calories. Vegan, gluten-free, no cream, no flour.
Blending four cups of the finished soup and pouring it back into the pot is the step that gives you two textures in one bowl. The blended portion thickens the broth into something creamy without adding any dairy or flour. The unblended portion stays chunky so you still have whole beans and vegetables in every spoonful. Skip the blend and the soup is too thin. Blend the whole pot and you lose all the texture.
Four cans of beans sounds like a lot but you need every one. Two cans makes a disappointingly small batch that is more broth than bean. Four cans gives you enough volume for the partial blend to actually thicken the liquid, and enough leftovers for the next day, which is when this soup honestly tastes even better.
Panera Black Bean Soup
Course: Soups, DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes35
minutes313
kcalOnion, celery, red bell pepper and garlic sautéed with cumin, smoked paprika, oregano and red pepper flakes, simmered with four cans of black beans and vegetable broth, then partially blended for a thick, creamy texture. Finished with lime juice and fresh cilantro.
Ingredients
1 tablespoon extra virgin olive oil
1 large yellow onion, finely chopped
3 celery ribs, chopped
1 large red bell pepper, chopped
4 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes, optional
4 cups vegetable broth
4 (15 oz) cans black beans, drained and rinsed
2 teaspoons fine sea salt
1 tablespoon fresh lime juice
1/4 cup fresh cilantro, chopped
Directions
- Sauté the vegetables:Heat olive oil in a large pot over medium heat. Add the onion, celery and red bell pepper and cook for about 5 minutes until they start to soften.
- Bloom the spices:Add the garlic, cumin, smoked paprika, oregano and red pepper flakes. Stir for about 1 minute until fragrant.
- Simmer:Add 1 cup of broth and scrape the bottom of the pot. Add the remaining broth, drained beans and salt. Bring to a boil, then lower the heat, cover, and simmer for 25 to 30 minutes.
- Blend half:Transfer 4 cups of the soup to a blender. Remove the vent in the lid and cover loosely with a towel to let steam escape. Blend until smooth and pour back into the pot.
- Finish and serve:Stir in the lime juice and cilantro. Taste and adjust salt. Serve warm topped with avocado, sour cream, green onions or tortilla chips.
FAQs
Can you use fewer than four cans of beans?
I would not. Two cans makes a small, watery batch that does not have enough body for the partial blend to thicken. Four cans gives you the right ratio of beans to liquid, and enough leftovers to eat the next day when the flavour has deepened overnight.
Can you make this in an Instant Pot?
Yes. Sauté the vegetables and spices using the sauté function, then add the broth, beans and salt. Cook at high pressure for 10 minutes, let the pressure release naturally for 15 to 20 minutes, then blend and finish with lime and cilantro.
Is this soup actually vegan?
Yes. No dairy, no meat, no animal products anywhere. It is also gluten-free. Swap the vegetable broth for chicken broth if you do not need it to be vegan.
What can you serve with black bean soup?
Tortilla chips on the side for crunch. A baked potato underneath the soup instead of a bowl is a great leftover move. Crusty bread, cornbread, or a simple green salad all work as sides.
