Panera Bread Black Bean Soup – Copycat Recipe
Enjoy a delicious homemade version of Panera Bread’s famous Black Bean Soup. This comforting soup is packed with flavors, making it perfect for a quick lunch or dinner. Serve it with a slice of crusty bread for a complete meal!
Recipe Details
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| Servings | 4 servings |
Ingredients
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 cup vegetable broth
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sauté until softened (about 5 minutes).
- Add the minced garlic, cumin, and chili powder, and cook for another minute until fragrant.
- Stir in the black beans and vegetable broth. Bring to a simmer and cook for about 20 minutes, allowing the flavors to meld.
- Use an immersion blender to puree the soup to your desired consistency, or carefully transfer to a blender and blend in batches.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Nutrition Information
| Calories | 240 calories |
|---|---|
| Fat | 7g fat |
| Carbohydrates | 40g carbohydrates |
| Protein | 12g protein |
Handy Tips
- For a spicier kick, add diced jalapeños or a dash of hot sauce while cooking.
- This soup can be made ahead of time and stored in the fridge for up to 4 days.
Ingredient Swaps
- Vegetable Broth: Use chicken broth for a non-vegetarian version.
- Black Beans: You can substitute with pinto beans or kidney beans if desired.
