Panera 10 Vegetable Soup Recipe
This Copycat Panera 10 Vegetable Soup Recipe is the perfect rainy day meal! It's healthy, tastes absolutely delicious, AND freezes well. Now you can make Panera Bread soups in the comfort of your own kitchen too! What's not to love? Vegan, Gluten-free, and Dairy-Free.
Ingredients
- 2 tbsp olive oil
- 1 red bell pepper , diced
- 1 yellow bell pepper , diced
- ¾ cup poblano pepper , diced
- 2 tbsp minced garlic
- 1 cup frozen corn
- 4 cups fresh spinach
- 4 carrots , diced
- 1 yellow onion , diced
- 2 stalks celery , diced
- 2 tbsp tomato paste
- 1 tbsp dried thyme
- 1 tbsp paprika
- ½ tbsp chili powder
- 1 tbsp cumin
- 2 tbsp dried cilantro
- 2 tsp salt
- 1 tsp pepper
- 8 cups vegetable broth or stock
- ½ cup sprouted brown rice , rinsed and drained (can substitute with lentils or pearled barley)
- lemon slice , to serve (optional)
Instructions
- In a large pot, heat olive oil on medium heat until hot. Add bell peppers, poblano peppers, garlic, corn, carrots, onion, and celery. Sauté until onions are translucent and veggies are soft, about 8-10 minutes.
- Add in the tomato paste, thyme, paprika, cumin, chili powder, dried cilantro, salt, and pepper. Stir together with the veggie mixture for 4-5 minutes until fragrant.
- Pour 1 cup of stock into the pot and deglaze the pot by scraping any brown bits off the bottom with a wooden spatula. Then add the remaining stock and bring to a boil.
- Turn the heat to medium-low and add in the brown rice (or lentils/barley). Mix the soup together, then cover and simmer for 1 hour.
- Uncover the soup, stir, then simmer for 15 more minutes. Stir in the spinach (it should wilt in about 1-2 minutes), then turn off the heat.
- Garnish the Panera 10 Vegetable soup with a lemon slice, and serve with a slice of thick bread. ENJOY!
Nutrition
Calories: 102kcal
Tried this recipe?Let us know how it was!