Hearty 10 Vegetable Soup With Brown Rice

6 servings
55 min

This cozy 10 Vegetable Soup has loads of veggies, protein-packed chickpeas, and hearty grains like brown rice and wheat berries all simmered in a perfectly seasoned flavorful broth.

Serve alongside toasted garlic herb crostini or with a rustic bread bowl to make it a full meal perfect for a cold day! This soup is a copycat recipe for Panera's 10 Vegetable soup!


For the full recipe, step by step photos and video visit:


one pot ten vegetable soup

Why You’ll love This Ten Vegetable Soup Recipe

  • Panera Flavor at Home: this Panera copycat soup recipe can be made in the comfort of your home and has tons of different vegetables!
  • 1 Pot Meal: you only need one pot to make this soup and it’s ready in under 1 hour.
  • Packed with Vegetables: this is a super flavorful garden vegetable soup with tons of vitamins and flavor from all the veggies.
  • Naturally Vegan with a Gluten-Free Option: this soup is naturally vegan and can very easily be made gluten free. The wheat berries can easily be swapped for brown rice.
Soup Ingredients


I’ll be honest because this recipe stays true to the Panera ingredient list, there are quite a lot of ingredients. However, each ingredient and spice adds a layer of complex flavor.

The end result is an ultra-savory, flavorful broth! Panera’s version has chia seeds and sprouted red fife, which I’ve opted to omit from the soup, but you can certainly add those ingredients in if you’d like.

The Vegetables in the Soup:

  • Olive Oil
  • Onion
  • Garlic
  • Celery
  • Red & Yellow Bell Peppers
  • Poblano Peppers
  • Carrots
  • Fire Roasted Tomatoes
  • Garbanzo Beans
  • Roasted Sweet Corn
  • Fresh Spinach
  • Wheat Berries or Farro
  • Brown Rice

The Core Spices You’ll Need:

  • Garlic & Onion Powder
  • Smoked Paprika or Aleppo Chili Pepper
  • Dried Basil
  • Cumin
  • Mustard Powder
  • Bay Leaves
vegan ten vegetable soup
Hearty 10 Vegetable Soup With Brown Rice
Recipe details
  • 6  servings
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 celery stalks, diced (3/4 cup)
  • ½ small yellow bell pepper, diced (½ cup)
  • ½ small red bell pepper, diced (½ cup)
  • 1 small poblano pepper, or sub green pepper, diced (½ cup)
  • 2 whole carrots, peeled and diced (1 cup)
Broth & Spices
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika, or 1 tsp dried Aleppo Chili Pepper
  • 1 tsp dried basil
  • ½ tsp dried mustard powder
  • 1 tsp ground cumin
  • 1-2 bay leaves
  • 1 tbsp soy sauce
  • 1 tbsp tomato paste
  • 1 15-oz can fire roasted tomatoes
  • 5-6 cups vegetable stock, adjust to preference
Other Ingredients
  • 1 15-oz can of cooked garbanzo beans (chickpeas)
  • ½ cup fire roasted corn, frozen or fresh
  • ¼ cup uncooked wheat berries or farro, sub for brown rice if gluten free
  • ¼ cup uncooked rinsed short grain brown rice
  • ½ tsp sea salt, to taste (this will depend on the veggie broth you use)
  • ½ tbsp lemon zest
  • Squeeze of lime or lemon juice, to taste
  • ½ tsp red wine vinegar, to taste
  • ½ tsp red pepper flakes, to taste
  • 1 cup spinach

Prep all the vegetables by chopping them & measure out all of the spices. Set aside.
Heat the olive oil in a large pot or dutch oven over medium heat. Add the first 7 vegetables listed under the ‘Veggies’ section (onion, garlic, celery, yellow & red pepper, poblano, and carrot).
Saute on medium heat for 5-7 minutes until slightly tender. Then, add the spices and mix until all the veggies are coated. Cook for 1 minute.
Deglaze the pan with the soy sauce and mix in the tomato paste. Cook for 1 minute. Then, add the fire roasted tomatoes and veggie stock, garbanzo beans, corn, uncooked wheat berries, and rice. Cover and simmer for 25-30 minutes, or until the grains are cooked through.
Give the soup a taste and add the lemon zest, salt, lemon juice, vinegar, and red pepper flakes. Adjust the amounts according to personal preference.
Add the spinach and cook on low for 2-3 minutes until just wilted. If you prefer a thinner soup, add more stock as needed.
Garnish with fresh herbs and serve warm with crusty bread or in a rustic bread bowl.
  • Adjust the seasonings to your preference: after simmering, add more spices, salt or lemon as needed. Different vegetable broths have different flavors, so the soup may need more salt or spices.
  • Add more vegetable broth as needed: everyone prefers different soup consistencies. If you prefer a chunkier soup, only add 5 cups of vegetable broth. If you prefer a thinner soup, add more stock as needed.
Thank You Berry Much
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