Light and Easy Recipes and Meal Ideas
Panera Bread Inspired Vegetable Soup
I love the 10 Vegetable Soup from Panera Bread, so I decided to make my own version for Meal Prep. This does not taste "exactly" like Panera's version but I think it's pretty close. I replaced the grains used in the original recipe with lentils and used ingredients I had on hand. It turned out really tasty.
Recipe makes about 6 two-cup servings. WW SmartPoints and nutrition information excludes the breadsticks shown in the photo.
Ingredients
- 8 cups chicken or vegetable broth
- 4 cups whole cherry tomatoes
- 1 cup dry lentils
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 4 carrots (diced)
- 1 onion (diced)
- 10 - 12 whole garlic cloves (smashed)
- 1 cup frozen corn kernels
- 3 cups raw spinach leaves
- 1 tbsp tomato paste
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp ground coriander
- salt and pepper
- spray of olive oil
Directions
Preheat oven to broil setting (high)
Move oven rack to highest position
Arrange the tomatoes, bell peppers, carrots, onion, garlic and corn on a lined baking pan (see video for quick illustration)
Spray the vegetables with a light spray of olive oil
Broil for about 15 - 20 minutes or until the skins of the vegetables are slightly charred (rotating half way through)
Add the broth, tomato paste, cumin, chili powder, and coriander into a stock pot (low - medium heat).
Mix well to combine.
Add the lentils and roasted vegetables.
Simmer 1 hour.
Add the spinach during the last 3 minutes of cooking.
Salt and pepper optional.
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