10 Vegetable Soup Recipe
This 10 vegetable soup Recipe is loaded with a rainbow of veggies with plenitude of spices and seasoning for a bold flavor! It’s easy to make and filled with good- for- you constituents!
The Recipe that inspired this soup was the 10 vegetable soup Recipe from Panera Bread. They’ve a vegetable soup that’s loaded with tons of different vegetables and I decided to recreate it at home! It’s an easy way to use just about any vegetable you have in your fridge and negotiations are simple, so you can presumably skip a trip to the grocery store!
This 10 vegetable soup Recipe is loaded with a rainbow of veggies with plenitude of spices and seasoning for a bold flavor! It’s easy to make and filled with good- for- you constituents!
10 Vegetable Soup Recipe Video
Table of Contents
10 Vegetable Soup Ingredients
This list might look long but flash back , there are plenitude of ways to make negotiations so do n’t stress if you ’re missing a many effects!
Olive oil painting – A little olive oil painting helps bring out the flavors of the vegetables as they soften.
Onion – I used a small unheroic onion but you could also use a white onion or a couple of shallots.
Celery – I love the subtle flavor celery adds to the soup base and it has a great texture.
Carrots – A many carrots add a subcaste of agreeableness to the Recipe .
Poblano pepper – Poblano peppers are n’t super racy but they bring a subtle heat to the dish.
Red bell pepper – I love the agreeableness of a red bell pepper but any color is fine.
Yellow bell pepper – Again, I love it for color and agreeableness but any color will do.
Garlic – I added a lot of garlic because I love the flavor. Feel free to cut back if you ’re not a big garlic addict.
Soy sauce – It may sound a little strange but it adds a salty, umami flavor to the broth.
Red wine ginger – A little ginger brightens the flavor of the soup . Feel free to substitute with balsamic ginger, if demanded.
Chili Powder – Just a gusto of chili Powder helps make heat and flavor without making it too racy.
Bay leaf– I love the earthy flavor this adds to a coliseum of soup . Be sure to remove it after cooking.
Fire roasted tomatoes – Diced tomatoes have indeed more flavor when they ’re roasted, but any minced tomatoes will be fine.
Corn– A little sludge adds a punch of agreeableness to the coliseum.
Peas – Canned or firmed is fine, and they add further veggies to the blend!
Vegetable broth – I recommended a scrumptious vegetable broth like Edward & Son’s “ Not- funk ” broth.
Chickpeas – Canned chickpeas add protein and fiber to the soup .
Rice – Rice adds a little further substance to the dish. You can use white or brown rice.
Spinach – I love the color it adds to the soup and it’s an easy way to skulk in further veggies.
Also Read ;- How To Make The 15 Bean Soup In Instant Pot
Instructions
1. In a large pot, add the olive oil painting, celery, onion, carrots, poblano pepper, and bell peppers.
2. Cook the vegetables over medium heat for 10 twinkles until the vegetables have softened.
Add the garlic and continue to cook for 1 nanosecond.
3. Add the soy sauce, red wine ginger, chili Powder , bay splint, tomatoes, sludge, peas, vegetable stock and chickpeas.
4.Bring to boil also reduce heat and poach for 15- 20 twinkles.
5. Stir in brown rice and spinach and remove from heat. Stir to combine.