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panera black bean soup recipe

Panera Black Bean Soup Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 3 (15 oz) cans black beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 tbsp lime juice
  • 1/4 cup chopped cilantro
  • Salt and pepper to taste

Method
 

  1. Heat the olive oil in a large pot over medium heat and cook the onion, carrots, and celery for about 6 minutes, until softened.
  2. Stir in the garlic, cumin, smoked paprika, and cayenne, and cook for 1 minute until fragrant.
  3. Add the black beans, vegetable broth, and bay leaf, bring to a boil, then simmer uncovered on low heat for 25 minutes.
  4. Remove the bay leaf and blend about half the soup with an immersion blender, leaving the rest chunky.
  5. Stir in the lime juice and cilantro, season with salt and pepper, and ladle into bowls while hot.

Notes

This soup thickens quite a bit as it sits, so don't worry if it looks a little loose right after blending, it firms up within a few minutes off the heat. If you're making it ahead, know that the flavor actually deepens by the next day, so leftovers are genuinely worth planning for.