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.

4.64 from 11 votes

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Course: Dinner

Cuisine: American

Diet: Gluten Free

Keyword: Panera bread 10 vegetable soup

Prep Time: 10

Total Time: 40

Servings:

Calories: 362kcal

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

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

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