Au Bon Pain 12 Vegetable Soup Recipe Made Easy and Delicious

There’s something incredibly comforting about a hearty vegetable soup, especially one packed with a vibrant medley of twelve fresh vegetables. The Au Bon Pain 12 Vegetable Soup is a delightful blend that warms the soul and nourishes the body.

Whether you’re looking for a wholesome lunch, a light dinner, or a cozy meal on a chilly day, this soup fits perfectly. Rich in flavor yet light, it celebrates the bounty of nature’s harvest.

This recipe is not only satisfying but also incredibly versatile, allowing you to tweak the vegetables based on what’s in season or what’s available in your pantry. Plus, making it at home means you can avoid preservatives and adjust the seasoning to your liking.

Let’s dive into how you can recreate this classic Au Bon Pain favorite right in your own kitchen!

Why You’ll Love This Recipe

This 12 Vegetable Soup recipe stands out for many reasons. First, it’s nutrient-dense and loaded with a diverse range of vegetables, making it a powerhouse of vitamins, minerals, and fiber.

It’s naturally vegan and gluten-free, catering to a wide array of dietary preferences without compromising taste.

The soup is also incredibly easy to prepare, requiring simple chopping and simmering, making it a perfect option for busy weeknights. Its rich broth, enhanced by fresh herbs and subtle spices, creates a comforting depth of flavor that’s reminiscent of Au Bon Pain’s beloved version.

Additionally, this soup is perfect for batch cooking. You can make a large pot, refrigerate leftovers, or freeze portions for later, ensuring you always have a healthy meal option ready to go.

If you love wholesome, homemade meals, this recipe will quickly become a staple in your kitchen.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup zucchini, diced
• 1 cup yellow squash, diced
• 1 cup fresh spinach, chopped
• 1 cup kale, chopped and tough stems removed
• 1 cup cabbage, shredded
• 1 cup corn kernels (fresh or frozen)
• 1 cup peas (fresh or frozen)
• 1 cup diced tomatoes (canned or fresh)
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 bay leaf
• Optional: pinch of red pepper flakes for a slight kick

Equipment

• Large stockpot or Dutch oven
• Cutting board
• Sharp chef’s knife
• Wooden spoon or ladle
• Measuring cups and spoons
• Soup bowls for serving

Instructions

1. Prepare the vegetables: Rinse and chop all the vegetables into bite-sized pieces. Keep the greens (spinach, kale, cabbage) ready for later addition.
2. Sauté aromatics: Heat the olive oil in the stockpot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.
3. Add root vegetables: Stir in the carrots and celery. Cook for 5 minutes, stirring occasionally to soften slightly.
4. Add broth and herbs: Pour in the vegetable broth and add the bay leaf, dried thyme, and basil. Bring the mixture to a boil.
5. Simmer the soup: Once boiling, reduce heat to low, cover the pot, and let it simmer for 10 minutes to allow the flavors to meld.
6. Add remaining vegetables: Add green beans, zucchini, yellow squash, corn, peas, and diced tomatoes. Stir well and simmer uncovered for another 10-15 minutes until all vegetables are tender.
7. Add greens: Stir in the spinach, kale, and cabbage. Cook for 5 more minutes until the greens are wilted but still vibrant.
8. Season and finish: Remove the bay leaf, then season the soup with salt, pepper, and optional red pepper flakes to taste. Give it a final stir.
9. Serve hot: Ladle the soup into bowls and enjoy warm with your favorite bread or crackers.

Tips & Variations

Tip: Use fresh herbs if you have them on hand for an even brighter flavor. Just add them towards the end of cooking to preserve their aroma.

Variation: Swap out any vegetables you don’t have for others like sweet potatoes, parsnips, or broccoli for a different twist.

Tip: For a creamier texture, blend half of the soup and then mix it back in. This adds body without cream or dairy.

Variation: Add cooked beans or lentils for extra protein and heartiness. This is perfect if you want to turn it into a full meal.

Nutrition Facts

Serving Suggestions

This soup pairs wonderfully with a slice of crusty whole-grain bread or a warm, buttery dinner roll. For a light meal, serve it alongside a fresh green salad drizzled with lemon vinaigrette.

For extra protein, consider topping the soup with a dollop of plain Greek yogurt or a sprinkle of shredded cheese if you’re not vegan. A squeeze of fresh lemon juice right before serving also brightens the flavors beautifully.

If you want more hearty options, this soup is a perfect companion to grilled sandwiches or a warm bowl of quinoa or brown rice on the side.

Conclusion

The Au Bon Pain 12 Vegetable Soup is a perfect blend of health and comfort. Its colorful mix of vegetables, seasoned with simple herbs, makes it a nourishing choice for any time of the year.

This recipe is incredibly adaptable, so whether you’re a seasoned cook or a beginner, you can make it your own with ease.

Not only does it deliver on taste, but it also packs a nutritional punch that supports a balanced diet. Plus, its vegan and gluten-free nature ensures that it fits a variety of dietary needs without sacrificing flavor.

Try making this soup for your next meal and enjoy a wholesome bowl of goodness.

For more delicious and healthy vegetarian recipes, check out our A to Z Vegetarian Recipes for Every Meal and Occasion or explore hearty options with 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious.

If you love spice, don’t miss the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to add a kick to your meals!

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