When Panera discontinued its black bean soup a few years ago, I knew I needed to come up with my own version right away. It took several attempts to get the flavor right, but this black bean soup recipe comes pretty darn close to the original.
Since cooking beans from scratch usually takes over an hour, I like to use canned black beans for convenience. You’ll need 4 cans to get started, which might sound like a lot, but some of them will be blended to create a thicker soup. It’s a great way to add texture, without relying on flour as a thickener. (I also tried using only 2 cans, and it didn’t make nearly enough soup!)
With a lightly smoky, savory flavor, this soup is a delicious way to eat more veggies this week. Once you taste it, you’ll be glad you have leftovers to look forward to the next day.
⭐⭐⭐⭐⭐ Featured Review
“This is the best black bean soup I’ve ever had. Super easy to make too! Family loved it.” – Jayne
Black Bean Soup Ingredients
- Canned Beans. You’ll need 4 cans of black beans for this recipe, or about 6 cups cooked. If you want to cook beans from scratch easily, try my Instant Pot black beans recipe. (That way, you can just press a button and walk away.)
- Veggies. Sautéed onion, garlic, bell pepper, and celery add both flavor and texture.
- Dried Spices. Ground cumin, red pepper flakes, smoked paprika, and oregano help build up the flavor. If your soup isn’t tasting flavorful enough, don’t forget to add more salt.
- Veggie Broth. I use vegetable broth for the base, but you can also use water if that’s easier. Just make sure you add an extra pinch of salt, if needed, to taste. (Chicken broth can also work if you don’t need a vegetarian recipe.)
- Cilantro. Fresh cilantro is key to making this soup taste amazing. Please don’t skip it. I recommend adding a squeeze of lime juice at the end, too!
How to Make Black Bean Soup
Step 1:
Add a drizzle of olive oil to a large pot over medium-high heat, then sauté the onions, celery, and bell pepper until they start to soften, about 8 minutes.
Add the minced garlic, ground cumin, smoked paprika, oregano, and red pepper flakes, and stir briefly, just until fragrant. This should take about 1 minute.
Step 2:
Add in the drained black beans, vegetable broth, and salt.
Bring the liquid to a boil, then cover the pot and lower the heat. Let the soup gently simmer for 25 to 30 minutes. This will help the flavor develop and make the beans very tender.
Step 3:
When the soup is done simmering, transfer 4 cups of the soup to a high-speed blender. Secure the lid and blend until smooth. Alternatively, you can use an immersion blender and blend the soup directly in the pot instead.
Return the blended soup to the pot and stir well.
Safety tip: When blending hot liquids, be sure to remove the vent cover in your blender’s lid, and cover it lightly with a thin dish towel to allow steam to safely escape. This will prevent the steam pressure from blowing the lid off your blender. This is not the time to use a bullet-style blender that has no way of venting steam.
Serving and Storage Tips
Finish the soup by stirring in freshly chopped cilantro and lime juice. Then taste it and add any extra salt, if needed.
As soon as you’re happy with the flavor, you can serve it warm with any toppings you like. I like to top it with avocado, when I have some on hand, or chopped green onion. Serve with crunchy tortilla chips on the side, if you enjoy extra crunch.
Storage Tip: Leftover soup can be stored in an airtight container in the fridge for up to 5 days. It’s easy to reheat for another meal later! I highly recommend trying the leftover soup over a baked potato.
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion , finely chopped
- 3 celery ribs , chopped
- 1 large red bell pepper , chopped
- 4 garlic cloves , minced
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional; for a spicy soup)
- 4 cups vegetable broth
- 4 (15 oz.) can black beans , drained and rinsed
- 2 teaspoons fine sea salt (I use Real Salt brand)
- 1 tablespoon freshly squeezed lime juice
- ¼ cup freshly chopped cilantro
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Heat the olive oil in a large pot over medium heat, and saute the onion, celery, and red bell pepper until they start to soften, about 5 minutes.
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Add the garlic, cumin, smoked paprika, oregano, and red pepper flakes (if using), and stir briefly, just until they are fragrant, about 1 minute.
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Add in 1 cup of the vegetable broth, and scrape the bottom of the pot to make sure nothing is stuck to the pan. Add in the remaining broth, along with the drained black beans, and salt. Bring the liquid to a boil.
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When the soup is boiling, lower the heat and cover the pot, letting the soup cook until the beans are very tender, about 25 to 30 minutes.
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Transfer 4 cups of the soup to a blender. Be sure to remove the vent in the blender’s lid and lightly cover it with a towel, to allow steam to safely escape as you blend. (This way the steam pressure won’t make the lid blow off the top– don’t burn yourself!) Carefully blend until smooth, then return the puree back to the soup pot.
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Add in the lime juice and cilantro, and stir until wilted. Then adjust any seasoning to taste, adding more salt, as needed. (I usually add a 1/2 teaspoon more salt.) Serve warm with your favorite toppings, like sliced avocado, sour cream, green onions, or tortilla chips. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Nutrition information is for 1 of 6 servings. This information is automatically calculated, so it’s just an estimate, not a guarantee.
Calories: 313kcal | Carbohydrates: 55g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2500mg | Potassium: 1016mg | Fiber: 21g | Sugar: 4g | Vitamin A: 1483IU | Vitamin C: 46mg | Calcium: 123mg | Iron: 6mg
More Recipes to Try
If you try this black bean soup recipe, please leave a comment and star rating below letting me know how you like it!
