Try this Better-than- Panera Black Bean Soup made from scratch

When the craving for Mexican food hits, it hits hard. It’s not something that is easily ignored, nor is it something that I can feel great about eating, but I do it anyway because I know the craving won’t subside until I give in.

The other day after a long hike with John left us feeling ravenous and quite deserving of something yummy, we bit the bullet. We binged on baskets of warm tortilla chips and bowl of black bean soup!

This black bean soup is just so much better than the one at Panera, with all the flavors I could want but without the food coma and indigestion afterwards. It’s rich in fiber and protein, and the smooth consistency makes it easy to digest.

To make this version lighter than the famous Panera Black Bean Soup, I opted to substitute traditional sour cream with Greek yogurt, which is something I always do when making Mexican food at home.

It cuts down on fat and calories, and I promise you will hardly notice the difference.

What to serve with Black Bean Soup:

I like to finish it off with a zesty avocado crema and a dollop of fresh pico de gallo. It makes the black bean soup more so much more fun, like a little fiesta for your mouth.

Serve it with a side of tortillas or tortilla chips.

How far in advance can I make this ?

Feel free to make this black bean soup several days in advance! The flavors will only develop more as it sits in the fridge, although you may need to taste and season with more salt before serving if you make it ahead of time, as things that have sat in the refrigerator may absorb the salt over time.

Black Bean Soup also freezes beautifully if you want to make a large batch and save some to enjoy another time.

More healthy soup recipes:

• Roasted Parsnip Soup
• Vegan Creamy Artichoke Soup
• Cucumber Gazpacho 
• Butternut Squash Apple Soup

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Black Bean Soup with Avocado Crema

For a little fiesta in your mouth make my Better Than Panera Black Bean Soup. It's rich in fiber and protein, yet lighter and healthier than restaurant-style black bean soup. Finish it off with a zesty avocado crema and a dollop of fresh pico de gallo.

Course Main Course

Cuisine Mexican

Keyword black bean soup recipe, healthy black bean soup, skinny black bean soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 300 kcal

Author Denisse

Ingredients

• for the soup:
• 1 Tbsp. olive oil
• 1 clove garlic chopped
• 3 carrots chopped
• 4 scallions chopped
• 3 cups low sodium chicken broth
• 1/2 tsp. cumin
• 1 bay leaf
• 2 14 oz. cans of black beans drained and rinsed
• Salt and pepper to taste
• 1/3 cup Greek yogurt
• for the avocado crema:
• 1/2 ripe avocado mashed
• 1/4 cup Greek Yogurt
• 1/2 tsp. lime zest
• 1 tsp. lime juice
• Pinch of salt
• Pico de gallo for garnish

Instructions

1. Heat olive oil in a large stockpot over medium heat. Add garlic, carrots and scallions and cook, stirring occasionally, until carrots begin to soften (about 5 minutes).
2. Add broth, cumin, bay leaf and black beans to pot and bring to a boil. Lower heat and simmer for 10-15 minutes.
3. Remove from heat and puree soup using an immersion blender until smooth. Season with salt and pepper and add Greek yogurt, stirring until fully combined.
4. To make the avocado crema, combine all ingredients in a food processor and pulse until smooth.
5. To serve, ladle soup into bowls and garnish with avocado crema and pico de gallo, if desired.

Recipe Notes

Finish it off with a zesty avocado crema and a dollop of fresh pico de gallo. It makes the dish more so much more fun, like a little fiesta for your mouth.