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Garden Vegetable Soup Recipe (Panera Bread Copycat)

Hearty soup made with 10 different veggies, just like the restaurant!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American
Servings 8

Ingredients
  

  • 12 cups vegetable broth
  • 1 large onion diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 4 carrots peeled and chopped
  • 4 stalks celery chopped
  • 1 poblano pepper seeded and diced
  • 4 cups baby spinach leaves
  • 2 cups frozen corn
  • 2 cups cooked brown rice
  • 1 28 oz. can fire roasted tomatoes
  • 1 14 oz. can chick peas
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. tomato paste
  • 4 cloves garlic minced
  • 2 tsp. cumin
  • 2 tsp. dried thyme
  • 1 tsp. smoked paprika
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1 tsp. pepper

Instructions
 

  • Heat olive oil over medium heat in a large Dutch oven or stock pot. Add the celery and carrots. Cook until softened and sizzling, about 10-12 minutes.
  • Add the chopped onions, red peppers, yellow peppers, poblano peppers and garlic to the pot. Saute 5 more minutes.
  • Using a wooden spoon, stir in the tomato paste, thyme, paprika, chili powder, cumin, oregano, salt and pepper.
  • Pour in the broth and tomatoes. Bring soup to a boil.
  • Reduce heat. Add the cooked rice, chick peas and frozen corn. Cover and simmer 10 minutes.
  • Remove from heat and stir in the spinach leaves.
Keyword dinner, gluten free, low fat, vegetarian, healthy, low carb, lunch
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