Black Bean Soup

3 Nov

I love the black bean soup from Panera Bread, especially in a bread bowl. However, I don’t like paying for a meal that I can easily replicate at home. I’d estimate the cost of this soup is about $3 and it only takes about 20 minutes to make. It’s great for a cold fall day or a quick lunch after you’ve been out shopping all morning.


  • 2 15 oz cans of black beans, undrained
  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 3 large cloves garlic, minced
  • 2 cups vegetable broth/tomato juice
  • 1 tbsp lemon juice
  • 1-2 tbsp cumin
  • 1 tsp chili powder
  • salt and pepper to taste


1. In a large sauce pan or dutch oven, heat olive oil over medium heat. Add garlic, onions, and pepper and cook until onions are translucent.

2. Puree one can of beans using a food processor or immersion blender. Add both cans of beans with broth, spices, and lemon juice.

3. Simmer for 20 minutes until slightly thickened.

4. Serve with cilantro or sour cream if desired.


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