Panera Vegan 10 Vegetable Soup
Created by dienia b on February 18, 2023
- Servings: 8
- Prep Time: 15m
- Cook Time: 60m
- Recipe #40177
Ingredients
- 3 tablespoons olive oil
- 1 cup yellow onions, chopped,fine
- ⅓ cup carrots, chopped fine
- ⅓ cup celery, chopped fine
- ¼ cup red peppers, diced fine
- ¼ cup yellow peppers, diced fine
- ¼ cup poblano peppers, chopped fine
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- Seasoning:
- 1 teaspoon dried parsley
- 1 bay leaf
- 1/2 teaspoon turmeric
- ½ teaspoon celery salt
- 1/2 teaspoon seasoned salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon chili powder
- 1 teaspoon dried rosemary
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried basil
- Wet:
- 1 teaspoon cornstarch
- 5 cups vegetable stock
- 1 teaspoon lime juice
- 1 tablespoon soy sauce
- 1 tablespoon white wine vinegar
- 1 can (15 ounces) fire roasted tomatoes
- ⅔ cup frozen corn
- 2 ounces dry brown rice,(¼ cup)
- 1 can (15 ounces)garbanzo beans
- 2 teaspoons chia seeds
- 1 cup fresh baby spinach
How to Make
-
Step 1: Chop vegetables.
-
Step 2: Combine spices together
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Step 3: Combine wet together
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Step 4: In large stockpot
-
Step 5: Heat oil
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Step 6: Cook onions peppers carrots and celery until softened
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Step 7: Add garlic
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Step 8: Add tomato paste
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Step 9: Add seasoning
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Step 10: Add wet ingredients except spinach
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Step 11: Add more water as needed stirring occasionally
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Step 12: Take out Bay leaf
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Step 13: Simmer 40 minutes then add spinach and simmer 10 minutes more
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Step 14: Season to taste
Nutritional Facts
- Serving Size: 1 (366.4 g)
- Calories 155.2
- Total Fat - 6.1 g
- Saturated Fat - 0.9 g
- Cholesterol - 0.1 mg
- Sodium - 1145.4 mg
- Total Carbohydrate - 21.9 g
- Dietary Fiber - 5 g
- Sugars - 6.6 g
- Protein - 5.8 g
- Calcium - 68.8 mg
- Iron - 2.1 mg
- Vitamin C - 22 mg
- Thiamin - 0.2 mg