This Panera Bread 10 Vegetable Soup is reassuring, spicy, and loaded with greens. It is easy to make in round thirty minutes, and I’ve made it gluten free! Deliver on the consolation meals.
Soup nights are large in my home, and this has change into our new favourite soup recipe. As the times get shorter and cooler, all of us crave consolation meals like spicy soup filled with greens. My mother loves one from Panera Bread, so I knew I needed to make a copycat recipe for her.
The beauty of soup is you should use up your leftovers. Everyone knows how costly our journeys to the grocery retailer are these days, so it is good to know we are able to whip up a scrumptious soup and add our leftover greens in so they do not waste.
Substances for Panera Bread 10 Vegetable Soup
- olive oil, I like to purchase mine at Costco
- garlic
- yellow onion, diced
- celery, diced
- carrot, diced
- poblano pepper, chopped
- purple bell pepper. chopped
- yellow bell pepper, chopped
- cumin
- paprika
- garlic powder
- onion powder
- lemon peel
- dried mustard
- chili powder
- dried basil
- rosemary
- bay leaves
- sea salt
- recent floor pepper
- vegetable inventory – gluten free if wanted
- tomato paste
- hearth roasted diced tomatoes – don’t drain
- tamari (soy sauce various that’s gluten free)
- rice vinegar
- chickpeas drained and rinsed
- frozen corn
- frozen peas
- cooked brown rice
- spinach
- sliced lemon wheels
Directions for Making Panera Bread 10 Vegetable Soup
- Begin by heating a dutch oven over medium-high warmth and including the olive oil. As soon as it’s prepared, add the garlic, onions, celery, carrot, poblano peppers, and purple and yellow bell peppers. Saute these greens for about ten minutes, stirring with a wood spoon.
- Subsequent, add the cumin, paprika, garlic powder, onion powder, lemon peel, dried mustard, chili powder, dried basil, rosemary, bay leaves, salt, and pepper. I do know it is a variety of spices, nevertheless it’s price it! Stir properly and prepare dinner for a minute or two.
- Add the tomato paste and stir properly into spices, then add the vegetable inventory tamari, rice vinegar, and fire-roasted tomatoes stirring with a wood spoon.
- Add the chickpeas, corn, peas, and brown rice. Deliver to a boil, then scale back the warmth to medium-low and simmer with the lid on for about 20 minutes. Take away lid and add the spinach. Cook dinner till the spinach wilts. Style and alter the seasoning to your liking.
- Serve instantly with a recent lemon wheel and crusty bread.
Incessantly Requested Questions
- Is 10 Vegetable Soup wholesome? Sure, in truth, it’s totally wholesome. It’s loaded with so many greens filled with antioxidants and vitamins that you’ll far surpass your day by day serving of greens. Greens are usually low in energy and excessive in fiber too.
- Is that this soup vegan? Sure, it’s vegan when you use vegetable broth. Don’t substitute hen or beef broth in order for you it to be vegan.
- What are you able to add to vegetable soup to make it style higher? You’ll be able to add spices. This 10 Vegetable has a protracted listing of spices that add a lot depth of taste. That, with the poblano peppers, will make this soup style scrumptious. Oh, and do not forget concerning the fire-roasted tomatoes. These are my secret weapon in my Hamburger Soup and my Instant Pot Chicken Tortilla Soup.
Want Extra Straightforward Soup Recipes? (all gluten free!)
Panera Bread 10 Vegetable Soup (Copycat)
This Panera Bread 10 Vegetable Soup is reassuring, spicy, and loaded with greens. It is easy to make in round thirty minutes, and I’ve made it gluten free! Deliver on the consolation meals.
Servings: 4
Energy: 362kcal
Substances
- 2 tablespoon olive oil
- 1 cup yellow onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- ½ cup purple 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 inventory, gluten free if wanted
- 2 tablespoon tamari
- 1 tablespoon rice vinegar
- 1 cup cooked brown rice (or any sort 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 fireplace roasted diced tomatoes, with juice
- 2 cups recent child spinach
- lemon wheels for garnish
Directions
-
Begin by heating a dutch oven over medium-high warmth and including the olive oil. As soon as it’s prepared, add the garlic, onions, celery, carrot, poblano peppers, and purple and yellow bell peppers. Saute these greens for about ten minutes, stirring with a wood spoon.
-
Subsequent, add the cumin, paprika, garlic powder, onion powder, lemon peel, dried mustard, chili powder, dried basil, rosemary, bay leaves, salt, and pepper. I do know it is a variety of spices, nevertheless it’s price it! Stir properly and prepare dinner for a minute or two.
-
Add the tomato paste and stir properly into spices, then add the vegetable inventory tamari, rice vinegar, and fire-roasted tomatoes stirring with a wood spoon.
-
Add the chickpeas, corn, peas, and brown rice. Deliver to a boil, then scale back the warmth to medium-low and simmer with the lid on for about 20 minutes. Take away lid and add the spinach. Cook dinner till the spinach wilts. Style and alter the seasoning to your liking.
-
Serve instantly with a recent lemon wheel and crusty bread.
Notes
If you’re gluten free you’ll want to use gluten free vegetable broth.
Vitamin
Energy: 362kcal | Carbohydrates: 58g | Protein: 13g | Fats: 11g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 6g | Sodium: 3800mg | Potassium: 1002mg | Fiber: 13g | Sugar: 10g | Vitamin A: 9216IU | Vitamin C: 80mg | Calcium: 175mg | Iron: 6mg
