Vegan black bean soup (Panera bread)

Vegan black bean recipe

Creamy vegan black bean soup. Easy vegan dinner to make for a busy weeknight. Healthy and high in protein and fiber. Instant pot and stovetop directions. Tastes like Panera bread black bean soup

There is honestly nothing like a comforting bowl of delicious soup to get you through these cold months.

This soup is

• easy to make (of course)
• full of protein
• gluten free
• high in fiber
• healthy for your gut flora (those little f$ckers love fiber)
• damn tasty
• one pot meal (duh, it’s soup)

Ingredients

Black beans

I use canned black beans because it’s faster. But you can also make your own black beans and use them.

Vegetables

Carrots, onions, celery, red bell pepper and garlic. Lots of garlic. Use whatever vegetables you have on hand, if you want to use them up.

Diced tomatoes

Canned tomatoes work really well.

Canned coconut milk

This will give the soup a nice creamy consistency. You can also use vegan mayo or vegan yogurt.

Spices

I use a mix of chipotle powder and smoked paprika for a nice smoky flavor, cumin and oregano. If you don’t want a smoky flavor at all, leave out the chipotle powder and smoked paprika.

Recipe tips

• I provided both stove top and instant pot/pressure cooker directions for you in the recipe card.

• Make sure to drain and rinse your beans because the water that it comes in will make you pass gas better than Grandpa at thanksgiving.

• You can either use canned beans, or make your own if you have a pressure cooker.

• IF YOU DON’T LIKE SPICE, use only ½ to ¼ tsp of chipotle powder, or just substitute for 2 tsp smoked paprika and no chipotle powder.

• This soup tastes amazing without the added vegan cream, but my creams of choice (gonna let this one slide) are: vegan mayo, unsweetened coconut milk, unsweetened plain vegan yogurt (I used kite hill’s greek style) or cashew cream.

• Feel free to omit cilantro if you’re one of those people that hates cilantro.

• My favorite toppings of choice are hot sauce, avocado and Violife vegan feta. That feta is mind-blowing. It reminds me of goat cheese.

Share this recipe with a fellow black bean soup lover.

Storing

This soup freezes really well. Seal it in an air tight container and keep it in the freezer for 3 months. Let it thaw out in the fridge the night before you want to warm it up.

This will last 5-7 days in the fridge.

More delicious vegan recipes:

• Savory beefless stew
• Meaty vegan instant pot chili
• Instant pot vegan chicken noodle soup
• Vegan panera bread options
• Winter white bean and kale soup
• Vegan beef stew
• Vegan Thai red curry
• Vegan broccoli cheddar soup

Vegan black bean soup

Creamy, satisfying and easy vegan black bean soup. Tastes just like Panera bread. Freezer friendly, gluten free and dairy free. One pot easy weeknight meal that's high in protein.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Keyword: black bean soup, one pot, vegan soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 6

Calories: 380kcal

Author: Maria

Cook ModePrevent your screen from going dark

Ingredients

US Customary or Metric

• 2 tablespoons olive oil
• 1 red onion ( diced)
• 1 medium carrot (diced small)
• 1 medium red bell pepper (diced)
• 6 cloves garlic (minced)
• 1 tablespoon cumin
• ½ teaspoon smoked paprika (optional)
• ¼ teaspoon chipotle powder (optional)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 chicken flavored vegan bouillon cubes
• 4 (16 ounce) cans black beans (un drained)
• 15 oz can of diced tomatoes
• 5 cups water
• ½ lime (juiced)
• ⅓ cup canned coconut milk (OR vegan mayo.)
• Additional salt if needed

Instructions

Stove Top directions

• Add oil to a soup pot and heat on medium heat. Add the diced onion and carrot and season with a small pinch of salt. Cook until translucent – about 5 minutes
  2 tablespoons olive oil, 1 red onion, 1 medium carrot
• Add the cumin, smoked paprika, chipotle powder, bell pepper, oregano, and minced garlic. Cook for another five minutes
  1 medium red bell pepper, 1 tablespoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon chipotle powder, 1 teaspoon dried oregano, 6 cloves garlic
• Add the beans, canned tomatoes, water, salt, black pepper, bouillon cube and black pepper. Bring to a boil, then turn down heat to a simmer. Simmer on medium low for 20 – 25 minutes with the lid half on
  1 teaspoon salt, 2 chicken flavored vegan bouillon cubes, 4 (16 ounce) cans black beans, 15 oz can of diced tomatoes, 5 cups water, Additional salt if needed, ½ teaspoon black pepper
• Turn off heat and transfer ½ cup to a blender and blend until smoothish. Return blended ½ cup of soup to the pot and stir. You can also use an immersion blender directly in the soup and blend just for 10-20 seconds. You don’t want to over blend and release too much starch from the beans and make it too gooey.
• Once you're ready to serve, stir in the coconut milk and add the lime juice.
  ⅓ cup canned coconut milk, ½ lime
• Adjust the seasoning and add more salt or pepper if needed
  Additional salt if needed
• Top with vegan sour cream, cilantro, chopped avocado, or vegan feta cheese (Violife's feta cheese will knock your socks off)

Pressure cooker directions

• Set your pressure cooker to sauté mode and add the olive oil. Add the onion and carrot and season with a pinch of salt. Cook for 5 minutes or so, until onions look translucent.
• Add the cumin, smoked paprika, chipotle, bell pepper, oregano, and minced garlic. Cook for another 5 minutes
• Add the beans, water, bouillon cube, 1 tsp salt, black pepper, and canned tomatoes.
• Cover your pressure cooker and cook on high pressure for 5 minutes. Let it slow release for 5 minutes
• Quick release the rest of the pressure and remove lid
• Turn off heat and transfer ½ cup to a blender and blend until smoothish. Return blended ½ cup of soup to the pot and stir. You can also use an immersion blender directly in the soup and blend just for 10-20 seconds. You don’t want to over blend
• Stir in the lime juice, and ⅓ cup of canned coconut milk (or vegan mayo)
• Adjust the seasoning and add more salt or pepper if needed
• Top with vegan sour cream, cilantro, chopped avocado, or vegan feta cheese (Violife's feta cheese will knock your socks off)

Video

Notes

This soup freezes very well. Save your leftovers for later!

Make sure to get canned coconut milk – full fat, not the lite or reduced fat. Don’t get the box of coconut milk that you find with other non-dairy milks.

The canned coconut milk can usually be found in the “world” aisle of your grocery store, where you find other asian foods like Thai curry paste, Thai noodles and what not.

If soup gets too thick, just add a little more water if you’d like.

This soup is even better the next day once it’s had a chance to sit. Goes well with tortilla chips.

Nutrition

Nutrition Facts

Vegan black bean soup

Amount per Serving

Calories

380

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

4

g

25

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Sodium

 

1830

mg

80

%

Potassium

 

1213

mg

35

%

Carbohydrates

 

58

g

19

%

Fiber

 

22

g

92

%

Sugar

 

5

g

6

%

Protein

 

19

g

38

%

Vitamin A

 

2647

IU

53

%

Vitamin C

 

45

mg

55

%

Calcium

 

172

mg

17

%

Iron

 

8

mg

44

%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @DamnTastyVegan or tag #DamnTastyVegan!

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Panera black bean soup recipe (vegan)