Copy Cat Panera Black Bean Soup
My love affair with Panera is old news, but my love affair with their black bean soup I can now make at home, well that is breaking news. And really delicious news. This copy cat Panera black bean soup recipe is perfection.
Honeslty, it really is just as good as the original. And I’ve eaten so much of it at Panera I should know. Now if I can just figure out how to make sandwiches at home that are just as delicious as theirs, I’ll be in heaven.
I LOVE this recipe. And I think you will too. Give it a whirl.
~Mavis
P.S. If you like Panera’s tomato soup recipe, I’ve got the copy cat version HERE. And you can find my version of their cream of chicken and wild rice soup recipe HERE.
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Copy Cat Panera Black Bean Soup
Ingredients
1 small yellow onion, minced
2 garlic cloves, minced
2 celery stalks, finely chopped
1/4 large red bell pepper, finely chopped
2 chicken bouillon cubes
1 1/2 cups boiling water
2 {15 oz} cans black beans {do NOT drain}
1 teaspoon salt
1/2 teaspoon cumin
2 tablespoons lemon juice
1 1/2 tablespoons cornstarch
Instructions
Combine the first six ingredients in a large pot and simmer for 10 minutes. Add half a can of beans, salt and cumin, and cook for 5 more minutes. Puree soup slightly in a blender {I used my Blendtec}, then return to pot. Add the rest of the beans.
In a small mixing bowl, combine the cornstarch with 1 1/2 tablespoons of water. Add the lemon and the cornstarch mixture to the soup, and cook until thickened.
Kaia says
I thought of you as I read this:
“no occupation is so delightful to me as the culture of the earth, & no culture comparable to that of the garden. such a variety of subjects, some one always coming to perfection, the failure of one thing repaired by the success of another, & instead of one harvest a continued one thro’ the year. under a total want of demand except for our family table I am still devoted to the garden. but tho’ an old man, I am but a young gardener.” –Thomas Jefferson
Mindy says
Yum! I love Panera too. My very favorite is their garden vegetable pesto soup but I am anxious to give this a try too. I wonder if subbing vegetable broth would cut down on the flavor too much. Off topic but a “Mavis would be proud” moment today: I was sorting (yes I am picky…) through granny smith apples for a muffin recipe when the produce man asked me if I eat much zucchini. I said yes we do! Then he whips out a packet he was just going to put out with 8-10 pefect sized small zucchini that he said had “wrinkled” just a bit overnight. Price tag? 99 cents for the bunch! Needless to say I bought the pack and will be cooking at least half of them tonight to go with a pre-planned meal. Your black bean fajita’s perhaps tomorrow night for the remainder?
Mavis Butterfield says
Nice deal Mindy! 🙂
Dana Schmoyer says
How many servings does this recipe make?
Mavis Butterfield says
About 4
Dawn says
I just made this soup and it is delicious! Thank you for the recipe.
julie says
I would highly recommend 1 cube or even 1/2. Made this last night and it has way too much salt. And I never say that! I can only contribute it to the bouillon cubes. I looked up the sodium in them and it’s 1000+ per every 1/2 cube. Great recipe otherwise. Just cute back in the cubes. Going to try it again with just low,sodium vegetable broth.
Deborah says
Panera black bean was always a favorite of mine, but after my HH had heart attack and we changed to a low sodium diet it tastes way too salty(the less you eat, the more you taste it). Canned beans are also loaded with salt, look for a lower sodium variety or cook your own dried beans. I use organic Better Than Bouillon reduced sodium bases, all the flavor without all the salt.
Mavis says
I love Better than Bouillon! We use it in everything!
Kris says
Way too salty. I’m trying to doctor it now. Cut the cubes in half or omit the salt completely until the end to see how it tastes. I might even hold off on some of the lemon as it seems a bit over the top.
Jacenda says
I know this is an old post but I had to comment. I have been looking for a Panera copycat for a while. I have tried several and was skeptical of this one but it is awesome! It really does taste just like Panera’s and is so easy to make. Thanks in advance for all the money you just saved me! 🙂
Mike Collett says
We made this with a couple of changes, we used chicken broth instead of water and bouillon cubes and added 1 more can of beans. This turned out great. We will make this again
Heather says
I plan to alter ut similarly and I’m wondering how much chicken broth you used? Did you add any more of any other ingredients, or just more beans?
Melissa says
I felt compelled to write a review and let you know that this recipe was absolutely delicious, and BETTER than Panera’s black bean soup! It is salty, but that is how I like it, ha. I added extra garlic, red pepper, onion, jalapeños, and a handful of cilantro.. AMAZING with cheese and tortilla chips. Kudos!!!!
Vicki says
Delicious! I used chicken broth instead of the water and boullion because that’s what I had on hand. I will make it again.
Nichole says
Hi! Thanks for sharing! If I omit the cornstarch will I completely ruin the consistency? Thanks!
Carrie says
Followed recipe as is and YUM!
Mavis Butterfield says
I’m glad you liked it Carrie! 🙂
Suzanna says
Could you freeze this?
Mavis Butterfield says
Yes.
Linda says
This is an excellent easy to prepare soup! Made it today , perfect for the snowy day we are experiencing!
DeirdreGH says
This is absolutely the closest recipe I found to Panera‘s black bean soup. Thank you so much for sharing! It was divine
Marsha Spegal says
Salty, shmalty! Use lower sodium black beans and lower/no sodium chicken broth! I have made this soup numerous times, and it truly IS my favorite soup ever! I am going to make another batch right now! TY for such a stupendous recipe!
Marsha Spegal says
This is my favorite Black Bean Soup! No adjustments, substitutions, additions necessary! To the discerning tongue, it is perfect just the way it’s written! Kudos!
Paige Everly says
This is now my favorite black bean soup recipe. And I’ve tried WAY TOO MANY to count. I have made this several times now, so I thought it was time I wrote a review. I used the Better Thank Bouillon instead of bouillon cubes and it was perfect. I would NOT change a thing. To make it vegetarian (which I did once), I used vegetable broth in place of the water and bouillon. I also added just a splash of vegan Worcestershire sauce. It just seemed to be missing that umami taste that you get from the chicken bouillon. I did not understand the salt comments, but it might be because of the bouillon cubes. I actually never add salt to any recipe until the end. Especially the first time I make something with salty ingredients. Some in my family like to add a little salsa to their soup, but I like it just as is. Thank you for the recipe. Don’t ever take it down. 🙂 I’m terrible at losing recipes and I appreciate being able to look it up! lol