I am obsessed with Panera's 10 Vegetable Soup. It is so comforting and filling, while also packing a ton of a nutrients to fuel and nourish your body.
This recipe makes quite a big batch (64oz+) of soup, so it's great to feed a big family, meal prep for a few days, or freeze part of it for later. The biggest difference in this recipe is that I used barley instead of sprouted brown rice, and I omitted the Aleppo chili altogether since I couldn't find it at the store. If you wanted to add a little more heat to this recipe, I would think crushed red pepper would be a simple enough replacement and something most people have or can find find easily enough.
I made this recipe in my Instant Pot (which, if you don't have one, I would highly suggest purchasing ASAP), but I am providing both the Instant Pot instructions, as well as stovetop instructions.
8 cups (64oz.) vegetable broth
4 medium tomatoes
1/2 yellow bell pepper
1/2 red bell pepper
1 medium yellow or sweet onion
1 cup frozen corn
4 medium carrots
1 can chickpeas
1 poblano pepper
3 celery stalks
1 6oz. can tomato paste
10 gloves of garlic, minced
3 cups spinach (or 1 package frozen chopped spinach)
1 cup pearled barley
1/4 cup chopped fresh or dried cilantro
1/2 tbsp. cumin
1/2 tbsp. smoked paprika
salt and pepper to taste
Instant Pot Instructions:
Chop and dice all of the vegetables and place in the Instant Pot.
Add broth, garlic, and seasonings, and stir to combine.
Set your Instant Pot to sealing, and set to Manual on high for 15 minutes.
Once the timer goes off, vent via Quick Release. Serve and enjoy, or allow to cool and store in refrigerator for up to 4 days.
Chop and dice all of the vegetables. Set aside.
Add broth and seasonings to a stock pot and set to medium heat. Mix well to combine.
Add vegetables to the broth and allow to simmer for 1 hour.
Add spinach, and simmer for an additional 3-5 minutes.
Serve and enjoy, or allow to cool and store in refrigerator for up to 4 days.