Copycat Panera 10 Vegetable Soup

5 from 1 vote

Copycat Panera 10 Vegetable Soup is a delicious and wholesome dish with a medley of flavors that's easy to prepare at home. Packed with a variety of vegetables and seasonings, this mixed veggie soup is a nutritious option for those seeking a hearty meal brimming with taste!

Prep Time30

Cook Time1 30

Total Time2

Course: dinner, Main Course, Main Dish, Soups & Stews

Cuisine: American

Keyword: Copycat Panera 10 Vegetable Soup

Servings: servings

Calories: 125kcal

Author: Jessica & Nellie

Ingredients

⅓ cup onion chopped
⅓ cup carrots chopped
⅓ cup celery chopped
¼ cup red pepper chopped
¼ cup yellow pepper chopped
¼ cup poblano pepper chopped
2 tsp garlic minced
2 tsp olive oil
½ tsp salt
¼ tsp onion powder
¼ tsp garlic powder
1 tsp white pepper
1 tsp rosemary
1 tsp cumin
1 tsp paprika
1 tsp basil
1 tsp cornstarch
3 cups vegetable stock
2 tsp tomato paste
2 tsp white wine vinegar
⅔ cup tomatoes chopped
⅔ cup corn
¼ cup brown rice
⅔ cup garbanzo beans
2 tsp chia seeds
1 tsp lime juice
2 tsp soy sauce
1 cup spinach

Instructions

Prep: Prepare all the vegetables by chopping the onions, poblanos, red, and yellow peppers, tomatoes, celery, carrot, and garlic.
Assemble & cook: In a large pot, heat up the olive oil and then add in the celery, carrots, red and yellow peppers, onions, and poblano peppers. Cook the mixture for about 10 minutes on medium heat, stirring occasionally, until the carrots are slightly softened.
Now add in the garlic to the vegetable mixture and cook for another minute or two until you can smell the garlic fragrance in the air.
Then add all the seasonings, except the cornstarch, to the sauteed vegetables. Stir well and cook for another 5 minutes over medium-low heat.
Add in the cornstarch and stir again until it's well combined. Pour in the vegetable broth, chia seeds, garbanzo beans, brown rice, tomatoes, corn, tomato paste, and vinegar to the pot. Give it a few good stirs to ensure all the ingredients are well combined.
Simmer: Continue to cook on medium-high heat until the mixture is brought to a boil, stir and then reduce the heat to low, let the soup simmer for 45 minutes. After 45 minutes stir the soup again and let cook for 15 more minutes.
Lastly add in the lime juice, soy sauce, and spinach and stir. Turn the stove back up to medium heat and let the spinach cook and wilt for 10 minutes. Serve the soup immediately and enjoy!

Notes

Leftover vegetable soup should be stored in an airtight container, in the fridge, and it will last up to 3-5 days.

For longer storage, let the soup cool completely, before transferring to an airtight container, or ziplocked bag, and it will freeze for up to 3 months.

Nutrition