Panera Bread 10 Vegetable Soup Recipe (Stovetop or Crockpot)
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8 -10 servings
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Calories
201 kcal
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Course
Main Course, Soup
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Cuisine
American
Panera Bread 10 Vegetable Soup Recipe (Stovetop or Crockpot)
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Panera Bread 10 Vegetable soup recipe is a healthy meal. This vegetarian soup is loaded with a variety of fresh vegetables and hearty grains, easily make gluten-free!
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Ingredients
- 1-2 tablespoons olive oil or favorite oil
- 1 large onion minced or chopped
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 large poblano pepper minced, seeds removed
- 4 large carrots diced
- 2-3 stalks celery diced
- 4-6 cloves garlic minced, pressed or use jarred or frozen garlic
- 1 cup corn frozen or quality canned, drained
- 15.5 ounce garbanzo beans (chickpeas), drained and rinsed
- 2 tablespoons tomato paste
- 2 teaspoons soy sauce or sub with Liquid Aminos, Coconut Aminos, Tamari, Mirin or Apple Cider Vinegar
- 1 teaspoon cumin
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1-2 teaspoons Aleppo Chile Powder sub with regular chili powder or more smoked paprika
- 14.5 ounce fire-roasted tomatoes canned or regular diced tomatoes
- 4-8 cups vegetable broth
- 1/4 cup hard red wheat rinsed, drained; wheat berries or substitute with lentils, barley, farro or your favorite grain
- 1/2 cup sprouted brown rice rinsed & drained (uncooked), may sub with 2 cups cooked brown rice, or pearled barley
- 2-4 cups baby spinach
Optional Ad-Ins
- 1-2 teaspoons lemon zest
- lemon wheel or wedge for serving
- 1 teaspoon bouillon I like Better than Bouillon, use vegetable, garlic, chicken or mushroom (great umami)
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Instructions
- In a large soup pot, heat olive oil (or other oil) until it shimmers. Add onions, bell peppers, poblano peppers, carrots, and celery. Saute until the vegetables start to brown slightly on the edges, about 5-7 minutes. Add garlic in the last minute or two, stirring until fragrant.
- Stir in garbanzo beans, corn, tomato paste, soy sauce, cumin, salt, pepper, smoked paprika and Aleppo chili powder, stir for a minute until fragrant, this blooms the spices.
- Deglaze pot, by increasing heat to medium-high and then pouring in 1 cup of vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pan. Add remaining stock to the pot as well as the diced tomatoes and bring to a simmer, reduce heat to simmer and add the hard red wheat and sprouted brown rice, stirring to combine. Cover and simmer for about 45-60 minutes.
- When ready to serve, stir in fresh spinach, it will wilt almost immediately. Or even better, add a small handful of spinach to soup bowls, then ladle soup into bowls and garnish with a lemon slice and a little fresh thyme if desired.
Equipments used:
Notes
- How to Make Crockpot Panera 10 Vegetable Soup
- I do recommend sautéing the vegetables in a stovetop safe crock pot or something like this Instant Pot Dutch Oven (love this small appliance) for optimal flavor development in this veggie soup. If none available, in a large saute pan, saute your veggies, deglaze and then add everything to the crockpot.
- Once all ingredients (except spinach) are added to the crockpot, cover and cook on LOW 4-6 hours or on HIGH 2 ½ - 3 ½ hours. If going to be gone all day, keep the sprouted brown rice and red wheat out of the crockpot (it will soak up too much broth) and instead add during the last hour to 90 minutes of cooking, turning the crockpot up to HIGH. Stir in spinach just before serving or add a small handful to individual bowls.
- Storage Tips
- Make Ahead | Panera Bread 10 Vegetable Soup recipe can be made ahead and stored in an airtight container in the refrigerator for up to 5 days, allow the soup to cool before refrigerating.
- Freeze | Freeze leftover soup in 1 cup portions or use these Souper Cubes (perfect 1 cup portions) freeze for up to 3 months. See more detailed freezer instructions below
- Reheat | Thaw overnight in the fridge then reheat as desired, or place frozen soup in a saucepan and heat over low heat until bubbly and hot. Add spinach just before serving.
- Serve with:
- Gluten-Free 10 Vegetable Soup | Replace the red wheat with lentils, farro or barley. Or use a little more sprouted brown rice or other preferred grains like quinoa or millet or even chia seeds.
- No Aleppo? Aleppo chili flakes add mild heat, sub with chili powder or additional smoked paprika instead.
- Change the vegetables | Some other popular choices are green peas, frozen green beans, etc. Use black beans instead of garbanzo.
- Brothy | The grains soak up the liquid, you may want to add up to an additional 4 cups of broth depending on how brothy you like your soup. Be sure to adjust your seasonings to taste after adding more broth.
- Make this super simple Irish Soda Bread or 4 Ingredient Beer Bread
- These Molasses Sweet Rolls, Easy Yeast Rolls or this Russian Black bread are all great choices!
Nutrition Information
Show Details
Serving
1cup
Calories
201kcal
(10%)
Carbohydrates
37g
(12%)
Protein
8g
(16%)
Fat
3g
(5%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
1110mg
(46%)
Potassium
469mg
(13%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
6459IU
(129%)
Vitamin C
58mg
(64%)
Calcium
70mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 201kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1110mg | 46% |
| Potassium | 469mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 6459IU | 129% |
| Vitamin C | 58mg | 64% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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