10 Vegetable Soup Recipe
Panera’s Ten Vegetable Soup is obviously LOADED with vegetables – 10 to be exact – but it’s also packed with nutrition and flavor! This copycat recipe (which is now retired from the Panera menu) has all the healthy goodness you’ve come to expect from Panera – and I think – it even tastes a little better! 😉
Ingredients
- 1/2 red bell pepper diced
- 1/2 yellow bell pepper diced
- 1 poblano pepper diced
- 3 ears corn kernels cut off
- 2 carrots diced
- 1/2 yellow onion diced
- 2 stalks celery diced
- 5 cloves garlic
- 2 tbsp olive oil
- 1 tbsp coarse sea salt
- 4 cups vegetable stock
- 3 cups water
- 3 tbsp Better than Bouillon Garlic Base
- 2 tbsp soy sauce
- 3 tbsp mirin
- 6 oz tomato paste
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp cumin
- 1 tbsp coarse sea salt
- 1 cup garbanzo beans drained
- 28 oz fire roasted tomatoes
- 1/4 cup chia seeds
- 2 cups cooked brown rice & quinoa or spelt or farro
- 2 bay leaves
- 3 cups chopped spinach
Instructions
- Preheat oven to broil - high
- Move oven rack to highest position
- Dice peppers, carrots, onion, celery.1/2 red bell pepper, 1/2 yellow bell pepper, 1 poblano pepper, 2 carrots, 1/2 yellow onion, 2 stalks celery
- Cut corn off cob3 ears corn
- Smash garlic cloves using side of knife and chop5 cloves garlic
- Place all veggies on a parchment paper lined rimmed baking sheet
- Sprinkle with olive oil and 1 tbsp coarse sea salt1 tbsp coarse sea salt, 2 tbsp olive oil
- Broil for 10 minutes, stirring halfway through
- While veggies are roasting, in a dutch oven, add the stock, water and bouillon and turn heat to medium high. Whisk until mixed.4 cups vegetable stock, 3 cups water, 3 tbsp Better than Bouillon Garlic Base
- Remove veggies from oven and set aside
- Add tomato paste, soy sauce, mirin, paprika, garlic powder, onion powder, cumin and salt - stir to combine.2 tbsp soy sauce, 3 tbsp mirin, 6 oz tomato paste, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tbsp cumin, 1 tbsp coarse sea salt
- Add chia seeds, brown rice/quinoa, roasted vegetables, garbanao beans, tomatoes and bay leaves1 cup garbanzo beans, 28 oz fire roasted tomatoes, 1/4 cup chia seeds, 2 cups cooked brown rice & quinoa, 2 bay leaves
- Gently stir to combine and simmer for 1 hour
- Add the spinach during the last 3 minutes of cooking3 cups chopped spinach
- Remove bay leaves
- Spoon & serve! Garnish with parmesan cheese if you'd like
Notes
Can I add other veggies?
Of course! I stuck to the Panera version – but desperately wanted to add mushrooms! I think potatoes and green beans would be great too! You could also swap spinach for kale!
Can I add meat?
Yes – I browned ground beef and added some in on day 2 & 3 just to change it up a bit! Delicious!
Do I need to use the Better than Bouillon?
No – but I recommend it! I have 3-4 of their varieties! I chose the Garlic for this to stay vegan/vegetarian. You can also use just plain water, more veg stock or chicken broth.
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**Nutrition
Serving: 1cupCalories: 169kcalCarbohydrates: 26.9gProtein: 5.7gFat: 5.4gSaturated Fat: 0.7gSodium: 2290mgPotassium: 465mgFiber: 6.1gSugar: 8.4gCalcium: 85mgIron: 3mg
Tried this recipe?Let us know how it was!