To a large Dutch oven or slow cooker, add:

• 2 tbsp olive oil (vegetable #1)
• 2 tbsp minced garlic (#2)
• 1 pkg mirepoix [pre-diced onion, celery & carrot] (#3 #4 #5)
• pinch of salt

Sauté vegetables until beginning to soften, then add:

• 32 oz vegetable broth
• 2 regular cans fire-roasted diced tomatoes (#6)
• 1 regular can garbanzo beans (#7)
• 1 small can diced green chilies (optional)*
• ½ cup brown rice
• ¼ cup roasted red peppers, diced (#8)
• ¼ cup ketchup
• 2 tbsp chia seeds (optional)
• 2 tbsp soy sauce
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1 tsp dried basil
• 1 tsp dry mustard
• Salt & black pepper to taste

Stir and cook until vegetables and rice are done and seasonings have had time to bloom, then stir in:

• 1 cup frozen corn kernels (#9)
• 1 handful fresh spinach or kale (#10)
• 2 tbsp lemon or lime juice

Serve when greens are wilted, or allow to simmer up to half an hour. Serve with a slice of lemon if desired.

This is a copycat of Panera’s now-discontinued vegan and gluten-free Ten Vegetable Soup. It keeps the same flavors but simplifies the ingredients and cooking process.

*(As you can see, it can end up with more than 10 vegetables!)

This soup was served at my church’s Lenten Women’s Retreat in nearby Sewanee. We had a wonderful, relaxing time enjoying nature and the beauty of early spring.