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Black Bean Soup (Panera Bread Copycat) Vegan/Vegetarian/Gluten Free

Serves: 8-12


2 med. Onions, diced

1 large red bell pepper, diced

4 stalks celery, diced

32 oz.
(homemade or purchased *)

6 cups black beans, drained if canned

(Equivalent to 60 oz. undrained, or 4 15 oz. cans)

2, 15 oz cans of tomatoes (stewed, diced or equivalent in fresh during the season**)

4-6 cloves garlic

½ cup cilantro, fresh (about one bunch, saving some for garnish)

1 Tablespoon Cumin (or more to taste)

1 lemon, juiced



Blend tomatoes, garlic, jalapeño, and cilantro in a food processor to make salsa.

In a large soup pot sauté first 3 ingredients.

After 10 minutes, add the broth, 3/4 of the beans, cumin and salsa.

Cook for 30 minutes.

Puree soup (I use and Immersion blender right in the pot.)

Add the rest of the beans and fresh lemon juice. Cook until heated through.


Serve, garnished with any of these: cilantro, sour cream, and colored thin tortilla chips, salt


*Pacific organic vegetable broth, low sodiumPacific Veg broth low sod

**Canned tomatoes have more flavor is you don’t have fresh fully ripened tomatoes