12 Veggie Soup

Au Bon Pain Copycat Recipe

1 small onion, diced
1/2 cup carrots, rinsed, peeled, sliced
3 medium celery stalks, rinsed and sliced
1 cup leeks, rinsed and sliced
1 small zucchini, rinsed and sliced
1 small yellow squash, rinsed and sliced
1 cup corn kernels
1 (28 oz.) can diced tomatoes
1 (28 oz.) can pureed tomatoes
1/2 cup edamame, shelled
1 cup broccoli florets, rinsed and chopped
4 small potatoes, rinsed and diced
1 cup mushrooms, rinsed and chopped
64 ounces vegetable broth
2 tablespoons olive oil
salt and pepper, to taste

In a large saucepan with a lid, cook the onions in the olive oil on medium/high heat for about 5-7 minutes until slightly translucent and brown around the edges. Remove the lid, add the salt and pepper, stir, and then add the carrots and celery and stir. Cook with the lid off for another 5 minutes.

Add leeks, zucchini, yellow squash, corn, tomatoes (diced and pureed), edamame, broccoli, potatoes, and the vegetable stock. Cover the pot with a lid. Allow the soup to come to a full boil and then turn the temperature to low heat and continue to cook for 30 minutes.

Turn the heat off but allow pot to remain on the burner. Add the spinach and mushrooms and allow greens to wilt before serving (about 5-10 minutes).

Serve the soup with some fresh bread for the full Au Bon Pain experience at home.


  1. I can't believe no one else has commented about this soup! It's amazing. Great recipe. One tip - if you add a parmesan rind it really amps up the flavor while still keeping the soup super healthy.

  2. This has become the base for my "whatever's left in the fridge" soup. It's especially great when veggies are one their way out... toss 'em in! DE-LISH!!!

  3. what type of veg. broth do you use. the reason i like their soup, is the veg. broth is not heavy or thick. it doesn't take over the taste of the veggies.