Recipe | Celebratory Black Bean Soup (Panera Copycat)

On March 9, 2015 our dear friends K. and J. welcomed their second baby girl into the world. To say we are over moon thrilled for them and big sister K. is an understatement. I am missing those squishy newborn days so I can’t wait to head on over today to finally meet baby L. (as I type this I’m wondering if they planned on sequential first initials…hmm? Anyways of course I am bringing over a new baby dish for them and yesterday afternoon I said wait a minute I should share this recipe with you all! 

Running With Tongs - Panera Dupe - Celebrate

So K., J. & little K. are lovers of Panera, specifically the black bean soup so I thought why not attempt a copycat of one of their favorite soups? I have to say it turned out delicious and I am planning to make it again soon for ourselves.

Running With Tongs - Black Bean Soup - Panera Dupe

Celebratory Black Bean Soup (Panera Copycat)
Serves 6
Write a review
Print
Ingredients
  1. 2 Teaspoons Grapeseed Oil (or oil of your choice)
  2. 3-15oz Tins of Reduced Sodium Black Beans, drained
  3. 1 Medium Red Onion, diced
  4. 2 Large Carrots, diced
  5. 2 Celery Stalks, diced
  6. 1 Bell Pepper (Red, Yellow or Orange), diced
  7. 2 Garlic Cloves, minced
  8. 1 Teaspoon Ground Cumin
  9. 1 Teaspoon Onion Powder
  10. 1 Teaspoon Garlic Powder
  11. 2 Heaping Tablespoons Tomato Paste
  12. 1 Vegan Chikn Boullion Cube
  13. 2-3 Cups Water, depending on how thick/thin you'd like your soup
  14. 1 Teaspoon Umiboshi Plum Vinegar
Instructions
  1. Heat oil a heavy bottom pot over medium-high heat.
  2. Add onion, carrots, celery and bell pepper, sauté for 7-10 minutes until soft.
  3. Stir in the garlic and spices.
  4. Stir in the black beans (drained not rinsed), tomato paste, boullion and water.
  5. Bring to a boil, cover and reduce to medium-low to simmer for 20-30 minutes.
  6. (Optional) remove 1/2-3/4 cup of soup and puree until smooth; return to pot and stir.
  7. Stir in the vinegar and then season with salt and pepper to taste.
Notes
  1. You don't have to use umi vinegar but I recommend it. I use it in basically every soup and sauce that I make because it just makes such a difference. Don't believe me? Try your soup or sauce before adding and then stir it in and taste again- taste the difference?
http://runningwithtongs.com/
I am pairing this soup with Beanitos aka my favorite corn-free tortilla chips, a Porter (beer) because L’s middle name is Porter, a session IPA (low alcohol for mum if she so desires), a dry soda and a batch of fresh lactation cookies and some for the freezer because who doesn’t prefer warm cookies straight from the oven and honestly it’s super easy to do. Hoping they enjoy this basket of goodies!

Running With Tongs - BabyMeal- Panera Dupe

Interested in more vegan recipe copycats? Let me know in the comments below!

What’s your favorite soup? I love a really good “cream” of tomato with crusty bread (obvs).

9 Comments

  1. Katie

    J., K., and k. can vouch that the soup tastes awesome (I needed the recipe so we could make it again!) and that the gift was much appreciated!

Leave a Reply