10 Vegetable Soup Recipe

This 10 Vegetable Soup Recipe is a vibrant, hearty, and nourishing dish inspired by Panera Bread’s popular recipe. Packed with a rainbow of fresh vegetables, this soup is loaded with flavor, fiber, and nutrients. It’s easy to customize with whatever veggies you have on hand, making it perfect for cleaning out the fridge or adapting to seasonal produce. The result is a comforting, satisfying meal that’s both healthy and delicious.

Servings: 6
Estimated Cost: $12–15 USD (varies by region and produce season)
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Main
Cuisine: American

10 Vegetable Soup Recipe Equipment

• Large soup pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 1 poblano pepper, diced (or substitute with green bell pepper)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon red wine vinegar (or balsamic vinegar)
• 1 teaspoon chili powder
• 1 bay leaf
• 1 can (14.5 oz) fire-roasted diced tomatoes (with juice)
• 1 cup corn (frozen or canned, drained)
• 1 cup peas (frozen or canned, drained)
• 5 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cooked brown rice (or white rice)
• 2 cups fresh spinach (or kale), roughly chopped
• Salt and black pepper, to taste

Instructions

1. Heat olive oil in a large soup pot over medium heat.
2. Add diced onion, celery, carrots, poblano pepper, and both bell peppers. Sauté for about 10 minutes, stirring occasionally, until vegetables begin to soften.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add soy sauce, red wine vinegar, chili powder, bay leaf, diced tomatoes (with juice), corn, peas, vegetable broth, and chickpeas. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat and let simmer for 15–20 minutes.
6. Stir in cooked rice and spinach. Simmer for another 2–3 minutes, just until the spinach is wilted.
7. Season with salt and black pepper to taste. Remove the bay leaf.
8. Ladle soup into bowls and serve hot. Enjoy!

Calories

Approximate Calories per Serving: 180–220 Kcal (varies based on specific brands and substitutions)

Recipe Notes

• Vegetable Swaps: Feel free to substitute or add vegetables like zucchini, green beans, cabbage, potatoes, or butternut squash according to your taste or what you have available.
• Protein Boost: For extra protein, add more chickpeas or stir in cooked lentils or white beans.
• Grain Options: Swap rice for quinoa, barley, or small pasta shapes for variety.
• Make It Spicy: Add a pinch of cayenne pepper or a diced jalapeño for more heat.
• Storage: Soup keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months. Let cool completely before transferring to airtight containers.
• Vegan & Gluten-Free: This recipe is naturally vegan and gluten-free as written, but always check broth and soy sauce labels to be sure.