Copycat Panera Bread’s 10 Vegetable Soup Recipe
Copycat Panera Bread’s 10 Vegetable Soup is a light, flavorful, and veggie-packed dish that’s perfect for a healthy meal. With its vibrant flavors and simple preparation, it’s a satisfying soup for any day of the week.
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup zucchini diced
- ½ cup red bell pepper diced
- ½ cup yellow bell pepper diced
- ½ jalapeño finely chopped
- 3 cloves garlic finely chopped
- 1 tablespoon cumin
- 1 tablespoon dried rosemary
- 1 tablespoon paprika
- 3 tablespoons tomato paste
- 6 cups vegetable stock use low or no sodium-added
- 1 cup frozen corn niblets
- 15 ounce canned chickpeas drained and rinsed
- 15 ounce diced tomatoes undrained
- 2 bay leaves
- 1 ½ cups cooked brown rice
- 2 cups fresh baby spinach
- 1 tablespoon lime juice
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
- Stir in the zucchini, red and yellow bell peppers, jalapeño, and garlic. Cook for 3 more minutes.
- Sprinkle in the cumin, rosemary, and paprika, stirring for 1-2 minutes to release their aroma.
- Pour in the vegetable stock, then add the tomato paste, corn, chickpeas, diced tomatoes, and bay leaves. Stir everything together.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes.
- Add the cooked brown rice and baby spinach to the pot. Cook for 5 minutes, just until the spinach wilts.
- Stir in the lime juice and adjust with salt and pepper to taste. Remove the bay leaves before serving.
- Ladle the soup into bowls, garnish with fresh herbs or lime wedges, and serve hot.
Notes
Chef Jenn’s Tips
- Dice the vegetables evenly for consistent cooking.
- Try smoked paprika for an added depth of flavor.
- If you like extra heat, add more jalapeño or a pinch of red pepper flakes.
- Stir in the spinach at the very end to keep it fresh and vibrant.
- Substitute the brown rice with quinoa or barley for variety.
Nutrition
Serving: 1.5cupsCalories: 196kcalCarbohydrates: 33gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 939mgPotassium: 607mgFiber: 6gSugar: 6gVitamin A: 4773IUVitamin C: 47mgCalcium: 83mgIron: 3mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Tried this recipe?Let us know how it was!