Panera Black Bean Soup


4.5 of 5 (16)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 285.1
  • Total Fat: 1.6 g
  • Cholesterol: 0.2 mg
  • Sodium: 459.0 mg
  • Total Carbs: 51.3 g
  • Dietary Fiber: 18.3 g
  • Protein: 18.6 g

View full nutritional breakdown of Panera Black Bean Soup calories by ingredient
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Number of Servings: 6


    1 onion, finely chopped
    2 garlic cloves, minced
    2 celery ribs, finely chopped
    1/4 large red bell pepper, finely chopped
    2 small chicken bouillon cubes
    1-1 1/2 cup boiling water
    2 (15 ounce) cans black beans, undrained
    1/2 teaspoon salt
    1/2 teaspoon cumin
    1/2 lemon, juice of
    1 1/2 tablespoons cornstarch


1. In a pot, combine the first six ingredients; simmer for 10 minutes.
2. Add half a can of beans, salt and cumin; cook for 5 minutes.
3. Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
4. Add the rest of the beans to the soup.
5. Combine the cornstarch with 1 1/2 tablespoons of water.
6. Add the lemon and the cornstarch to the soup; cook until thickened.

Number of Servings: 6

Recipe submitted by SparkPeople user SHAEBAY.


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Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    Made this this evening and I was extremely surprised and pleased at how DELICIOUS it is! Even my oldest daughter who was making faces as I was preparing it loved it and took home a serving too : ) I substituted the water and boullion with 1.5 cups of fat free chicken broth - much less sodium. - 12/27/11

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  • 2 of 2 people found this review helpful
    I haven't tried it yet, but I'm going to use vegetable stock if I try to make it as Panera's black bean soup is vegetarian, and so am I. - 6/5/11

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  • Very Good
    1 of 1 people found this review helpful
    Very good! I added liquid smoke for some deeper flavor. it was a hit - 11/15/11

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  • Very Good
    1 of 1 people found this review helpful
    Adding some jalapeno kicks it up for people who like it a bit spcier, but it is still really good as-is. - 7/19/10

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  • Very Good
    1 of 2 people found this review helpful
    Excellent soup. It's actually better than panera's. I grated in half a serano pepper. Next time I think I might throw in another type of bean like kidney or navy. - 8/31/09

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  • I recommend making this recipe x 2 or x 3 & actually, I usually make it x 4 to either share or freeze! Also, a regular blender seems to work better than an immersion blender (not as messy). One of our very favorite soups! - 2/4/16

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  • This was very good. I tweaked it by chopping and adding 2 cups of carrots, a large green pepper, one medium onion, and one large banana pepper. - 8/18/14

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  • This is wonderful. Made it tonight and used liquid smoke and a little cajun seasoning. Very tasty! - 2/13/13

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  • Instead of water, I use Spicy V8. It gives the soup a nice tangy flavor. - 1/1/13

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  • Yummy yummy! - 10/20/12

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  • I think this is actually better than Panera's. I substituted vegetable bouillon and left out the cornstarch. It was thick enough for my taste and I am moving away from flesh foods so the vegetable bouillon worked. - 3/29/12

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  • I have been using this recipe for a while. This is a frequent request from my husband. LOVE it. - 6/27/11

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  • I made this with dried beans in my crockpot. My family really enjoyed it. I added a little green pepper sauce to it to spice it up. This was very easy to make and I will make it again. - 5/21/11

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  • Awesome. Loved it and very easy to make. - 12/6/09

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  • Fabulous! Very inexpensive, quick and easy to prepare as well! I used premade chicken broth. - 11/10/09

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