Reverse-Engineering Trader Joe's Garden Vegetable Soup

I'm trying to reverse-engineer Trader Joe's garden vegetable soup. I have the full ingredients list and the nutrition facts. However, I don't know what ratios to use (the recipe itself is very simple) for a 12-cup batch.

I'm guessing that reverse-engineering this soup formula is going to take some trial and error, but I'd like to make this as efficient as possible. Any suggestions?

Here is the ingredients list:

VEGETABLE BROTH (WATER, VEGETABLE BROTH CONCENTRATE [MIREPOIX {CARROT, CELERY, ONION}, SALT, ONION POWDER]), DICED TOMATOES IN JUICE (TOMATO, TOMATO JUICE, CITRIC ACID [ACIDIFIER], CALCIUM CHLORIDE), SWEET POTATO, CARROT, ONION, CELERY, TOMATO CONCENTRATE, MIXED GREENS (KALE, SWISS CHARD, SPINACH), POTATO, TOMATO PASTE, ZUCCHINI, RED BELL PEPPERS (RED BELL PEPPERS, WATER, SALT, CITRIC ACID [ACIDIFIER], CALCIUM CHLORIDE), LEEKS, EXTRA VIRGIN OLIVE OIL, SEA SALT, GARLIC, SPICES (BLACK PEPPER, THYME, RED PEPPER), CITRIC ACID (ACIDIFIER).

The ingredients are supposed to be listed from (largest amount used) to (least amount used)

The nutrition facts per cup are linked here

I know that based on the amount of fat per cup (2g), 4 tsp oil would be used per 12-cup batch.

Best Answer

I would sweat one of each of the vegetables (chopped) in 4tsp oil, beginning with the onion, leek, carrot, celery, and 2 sliced garlic cloves. Then add a TBS of tomato paste. Add zucchini and sweet potato, one each, chopped, Cook for a minute or two. Add 1/4 tsp black pepper and red pepper. Add 1/2 tsp thyme. Toss in one roasted red pepper, chopped, along with a 14 oz can of chopped tomato. Add 12 cups veg. broth and bring to a simmer. Toss in a couple of cups of chopped mixed greens. Cook until potato is done. Salt to taste.