Black bean soup is full of vegetables and southwestern spices in a rich, thick broth you'll love. This vegan recipe is a copycat of the Panera Bread favorite and you can make it in your own kitchen in 30 minutes, or let it simmer all day in the Crockpot!
Heat until it's shimmering then add the vegetables and garlic.
Saute until softened.
Add the beans, tomatoes, seasonings, cilantro, and broth.
Stir well and add a squeeze of lime.
Bring to a boil, turn down heat, cover, and simmer for 30 minutes, stirring occasionally.
Remove about 2 cups of the soup and add to a blender. CAREFULLY blend until smooth.
Stir back into the soup to thicken it.
Ladle into bowls and top with more cilantro, a lime slice, and Pepper Jack cheese if desired.
Slow Cooker
Add all ingredients (except optional toppings) to the slow cooker.
Cook on low for 6 to 8 hours.
Remove about 2 cups of the soup and add to a blender. CAREFULLY blend until smooth.
Stir back into the slow cooker with the remaining soup to thicken.
Serve topped with favorite toppings.
Video
Notes
Storage:This copycat Panera soup can be stored for up to 5 days in the refrigerator if it's tightly covered. In fact, it's even better the next day.Freeze for up to 6 months.Tips:
If you dice the vegetables all the same size they will cook more evenly.
This black bean soup recipe is vegan as long as you don't garnish with sour cream, cheese, or other dairy products.
It's thickened by blending a few cupfuls of the soup and adding it back to the pot. For a thinner soup skip the blending step, for a thicker soup blend more until you get the consistency you want.