Panera Bread Black Bean Soup Recipe

This Panera Bread Black Bean Soup is a real treat for chilly afternoons and so easy to make! No need to head to the bakery-cafe, just simmer the beans with zesty spices and let the ingredients work their magic to create a hearty, fiber-packed, and perfectly seasoned masterpiece. Make it once and you’ll never go back to canned bean soup again! It’s delicious with a piece of toasted sourdough, a side of fresh avocado, a dollop of Greek yogurt, a squeeze of extra lime; in fact most things.

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Panera Bread Black Bean Soup Recipe Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 2 ribs celery, finely diced
• 1 red bell pepper, finely diced
• 3 cloves garlic, minced
• 3 cups vegetable broth (low sodium)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• Optional garnish: Fresh cilantro, sliced avocado, or red onion

How To Make Panera Bread Black Bean Soup Recipe

1. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and red bell pepper. Sauté for 6 to 8 minutes until the vegetables are soft and the onions are translucent. Stir in the minced garlic and cook for just 1 minute until fragrant.
2. Season and simmer: Add the cumin, chili powder, and smoked paprika to the pot, stirring for 30 seconds to “toast” the spices. Pour in the black beans and the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes to allow the flavors to meld.
3. The texture secret: To get that authentic Panera consistency, use an immersion blender to pulse the soup 3 or 4 times. You want to blend about one-third of the soup to create a creamy base while leaving the majority of the beans whole. If you don’t have an immersion blender, transfer 1 cup of the soup to a standard blender, puree it, and stir it back into the pot.
4. Thicken the soup: Stir the cornstarch slurry (cornstarch and water mixed) into the simmering soup. Let it cook for another 2 to 3 minutes; the soup will thicken noticeably and take on a velvety texture.
5. The citrus finish: Remove the pot from the heat. Stir in the fresh lemon juice, salt, and black pepper. The lemon juice is the “secret” ingredient—it provides that bright, acidic lift that defines the Panera version.
6. Serve: Ladle into warm bowls and top with your favorite garnishes like fresh cilantro or creamy avocado slices.

Recipe Tips

• Rinse the Beans: Always rinse your canned beans thoroughly. The liquid in the can is high in sodium and starchy, which can make the soup’s flavor muddy rather than bright and clean.
• Low and Slow: If you have the time, letting the soup simmer for an extra 10 minutes before blending will make the beans even tenderer and the flavors deeper.
• Lemon vs. Lime: While Panera uses a lemon-based profile, lime juice works beautifully as a substitute if you want a more “Southwestern” flair.
• Veggie Prep: Try to dice your onion, celery, and peppers into very small, uniform pieces. This ensures you get a bit of everything in every spoonful without any large, crunchy chunks.

What To Serve With Panera Bread Black Bean Soup?

This Panera Bread Black Bean Soup Recipe is a hearty, healthy meal that needs a bready or fresh pairing! Toasted Sourdough Bread is the quintessential choice for dipping and soaking up the thick soup. For a balanced lunch, a Half-Size Fuji Apple Salad adds a lovely sweet and crunchy contrast that pairs perfectly with the savory beans! A side of Blue Corn Tortilla Chips or a Fresh Fruit Cup pairs wonderfully with the cumin and lemon notes.

How To Store Panera Bread Black Bean Soup

• Refrigerate: Store the soup in an airtight container in the refrigerator for up to 5 days. Like most bean soups, the flavor actually improves the next day.
• Thickening: The soup will continue to thicken as it sits in the fridge. When reheating, you may need to add a splash of water or extra broth to reach your desired consistency.
• Freezing: This soup freezes beautifully! Store in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop.

Panera Bread Black Bean Soup Recipe Nutrition Facts

• Calories: 180 kcal (per serving)
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Cholesterol: 0 mg
• Sodium: 520 mg
• Total Carbohydrates: 28 g
• Sugar: 4 g
• Protein: 9 g
• Fiber: 10 g

Nutrition information is estimated and based on a yield of 4 servings.

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