Black bean vegetarian soup recipe

This recipe is roughly based on my favorite black bean soup from Panera bread. I had a craving for it, so I whipped this up- I changed it up a bit, swapping in sweet potatoes and some of my favorite spices to make a recipe that may just be- gasp- better than I remember the original (it’s been a while).

Chock full of tender black beans, crunchy veggies and a slightly sweet, spiced broth, it’s a nice warm soup for winter, that’s perfect as a filling lunch or light dinner. Maybe with some cornbread on the side for a sweet and savory restaurant-inspired meal without the cost and hassle.

Vegetarian Black Bean Soup
Serves 4

1 cup dried black beans, soaked overnight, cooked and set aside
2 tbsp extra virgin olive oil
1 onion, diced
3 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 sweet potato, diced into 1” cubes (or smaller)
1 tbsp cumin
2 tsp oregano
2 tsp dried coriander
2 bay leaves
1 tsp turmeric
sea salt, to taste
4 cups vegetable broth

1. Heat olive oil. Sautee onion and garlic until translucent.

2. Sautee carrots, celery and pepper until soft. Add sweet potato, black beans and spices. Stir to combine.

3. Add broth and bring to a boil. Turn down to a simmer and simmer, covered, 1-2 hours until sweet potatoes are soft and flavors have melded. Add more water if needed to thin and season to taste.