My family will eat lots of soup this fall! Soup is one of my favorite one dish meals. The versatility and variety of soups are endless. I love trying new soup recipes and one day I had Ten Vegetable Soup at Panera Bead Co. for lunch. I was so surprised at the brightness that the fresh slice of lemon added. It was a vegetable soup like I had never tasted before so I began experimenting with several recipes at home until I came up with one that is as close as I could get to the original. Since then, this has been on my Fall and Winter meal rotation. Sometimes I add a little venison stew meat and the boys seem to really love it that way. Add some delicious corn bread baked fresh in a cast iron skillet and I promise you won’t be disappointed!
Ten Vegetable Soup
This soup is just delicious! So much flavor in this one!
Ingredients
- 4 TBSP Olive Oil
- 1 Yellow Onion, finely chopped
- 2 stalks Celery, chopped
- 2 small bell peppers, chopped
- 2 Cloves Garlic, minced
- 2 Cans mixed vegetables, drained
- 1 Can fire roasted corn, drained
- 2 Cans fire roasted tomatoes, drained
- 1 TBSP Lemon Zest
- 1 TBSP Chili Powder
- 1 TBSP Rosemary
- 1 TBSP Ground Paprika
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 tsp. Basil
- 9 Cups Vegetable or Chicken Broth
- 1 Box Uncooked Quinoa with seasoning packet (Roasted Bell Pepper and Basil)
- 1 Cup Chopped Cabbage
- Salt and Pepper to taste
Instructions
- In a large pot, sauté the onion and celery in olive oil over medium high heat for 10 minutes. Add garlic, mixed vegetables, corn, tomatoes, lemon zest, chili powder, rosemary, paprika, garlic powder, onion powder, basil, vegetable broth and Quinoa with seasoning packet. Bring to a boil and lower to simmer for 30 minutes, stirring 3-4 times. Add Cabbage and cook an additional 10 minutes. Salt and pepper to taste. Garnish with thinly sliced lemons.
