Panera Bread 10 Vegetable Soup (Copycat)
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Panera Bread 10 Vegetable Soup (Copycat)
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This Panera Bread 10 Vegetable Soup is comforting, spicy, and loaded with vegetables. It's easy to make in around thirty minutes, and I've made it gluten free! Bring on the comfort food.
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Ingredients
- 2 tablespoon olive oil
- 1 cup yellow onion diced
- 1 cup carrot diced
- 1 cup celery diced
- ½ cup red bell pepper diced
- ½ cup yellow bell pepper diced
- ½ cup poblano pepper chopped
- 2 tablespoon garlic
- ½ tsp dried mustard
- 1 teaspoon chili powder
- 1 tablespoon cumin
- 1 tablespoon basil dried
- 1 tablespoon rosemary dried
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tsp salt
- 1 teaspoon black pepper
- 2 bay leaf
- 3 tablespoon tomato paste
- 6 cups vegetable stock gluten free if needed
- 2 tablespoon tamari
- 1 tablespoon rice vinegar
- 1 cup brown rice cooked, or any kind of rice or quinoa
- ½ cup corn frozen
- ½ cup peas frozen
- 1 can garbanzo beans drained and rinsed
- 3 oz fire roasted diced tomatoes with juice, canned
- 2 cups spinach fresh baby
- lemon wheels, for garnish
Instructions
- Start by heating a dutch oven over medium-high heat and adding the olive oil. Once it is ready, add the garlic, onions, celery, carrot, poblano peppers, and red and yellow bell peppers. Saute these vegetables for about ten minutes, stirring with a wooden spoon.
- Next, add the cumin, paprika, garlic powder, onion powder, dried mustard, chili powder, dried basil, rosemary, bay leaves, salt, and pepper. I know it's a lot of spices, but it's worth it! Stir well and cook for a minute or two.
- Add the tomato paste and stir well into spices, then add the vegetable stock tamari, rice vinegar, and fire-roasted tomatoes stirring with a wooden spoon.
- Add the chickpeas, corn, peas, and brown rice. Bring to a boil, then reduce the heat to medium-low and simmer with the lid on for about 20 minutes. Remove lid and add the spinach. Cook until the spinach wilts. Taste and adjust the seasoning to your liking.
- Serve immediately with a fresh lemon wheel and crusty bread.
Notes
- If you are gluten free be sure to use gluten free vegetable broth.
Nutrition Information
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Calories
362kcal
(18%)
Carbohydrates
58g
(19%)
Protein
13g
(26%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Sodium
3800mg
(158%)
Potassium
1002mg
(21%)
Fiber
13g
(52%)
Sugar
10g
(20%)
Vitamin A
9216IU
(184%)
Vitamin C
80mg
(89%)
Calcium
175mg
(18%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 3800mg | 158% |
| Potassium | 1002mg | 21% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
| Vitamin A | 9216IU | 184% |
| Vitamin C | 80mg | 89% |
| Calcium | 175mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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