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Panera Bread 10 Vegetable Soup (Copycat)

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.

Prep Time
10 mins
Additional Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 362 kcal
Course: Dinner
Cuisine: American

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 dried basil
  • 1 tablespoon dried rosemary
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tsp salt
  • 1 teaspoon pepper
  • 2 bay leaves
  • 3 tablespoon tomato paste
  • 6 cups vegetable stock, gluten free if needed
  • 2 tablespoon tamari
  • 1 tablespoon rice vinegar
  • 1 cup cooked brown rice (or any kind of rice or quinoa will do)
  • ½ cup frozen corn
  • ½ cup frozen peas
  • 1 can garbanzo beans, drained and rinsed
  • 3 15 oz cans of fire roasted diced tomatoes, with juice
  • 2 cups fresh baby spinach
  • lemon wheels for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.  
  4. 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.  
  5. 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

Calories 362kcal (18%) Carbohydrates 58g (19%) Protein 13g (26%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Sodium 3800mg (158%) Potassium 1002mg (29%) 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

% 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.