Make this copycat Panera Bread 10 Vegetable Soup yourself. It has been discontinued by the restaurants, but thanks to this copycat recipe, you don't need to miss out!
⅔cuptomatoeschopped (or small can of fire roasted tomatoes)
⅔cupcornfrozen or canned are fine
¼cupbrown rice
⅔cupgarbanzo beans
2teaspoonschia seeds
1teaspoonlime juicefreshly squeezed
2teaspoonssoy sauce
1cupspinachfresh baby
Instructions
Prep all the whole vegetables - onions, poblanos, red and yellow peppers, tomatoes, celery, carrot, garlic - by chopping on a cutting board and setting aside.
In a pot, add the olive oil with the celery, carrots, red and yellow peppers, onions, and poblano peppers.
Cook for about 10 minutes at medium heat, stirring occasionally, until the carrots are slightly softened.
Add the garlic to the vegetable mixture and cook for another minute or two until the garlic fragrance is in the air.
Add all the seasonings except the cornstarch to the sauteed vegetables and stir to coat them evenly.
Cook for another 5 minutes over medium low heat.
Now add the cornstarch and stir until mixed with the vegetables.
Add the vegetable broth, chia seeds, garbanzo beans, brown rice, tomatoes, corn, tomato paste, vinegar, to the pot and mix everything together.
Cook on medium high until the mixture is brought to a boil, stir and then reduce the heat to low, letting simmer for 45 minutes.
After 45 minutes stir the soup again and let cook for 15 more minutes.
Lastly add the lime juice and soy sauce to the pot along with the spinach and stir.
Turn the stove back up to medium heat and let the spinach cook and wilt for 10 minutes.
Notes
While not in the original recipe, I do recommend tossing in a couple bay leaves before simmering. This adds to the savory flavor of the ten vegetable soup.