Spicy Vegetable Soup
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 1 teaspoon hot paprika, or to taste
- 2 (14 ounce) cans vegetable broth
- 4 medium plum tomatoes, diced
- 1 medium yellow summer squash, diced
- 2 cups diced cooked potatoes (see Ingredient note)
- 1 1/2 cups green beans, cut into 2-inch pieces
- 2 cups frozen spinach
- 2 tablespoons sherry vinegar or red-wine vinegar
- 1/4 cup chopped fresh basil or prepared pesto
Nutrition Info
Per Serving
- Calories: 240 kcal
- Carbohydrates: 37 g
- Dietary Fiber: 9 g
- Fat: 8 g
- Protein: 7 g
- Sugars: 12 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Heat oil in a Dutch oven over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add paprika and cook, stirring, for 30 seconds. Add broth, tomatoes, squash, potatoes and beans; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes. Stir in spinach and vinegar; continue cooking until heated through, 2 to 4 minutes more. Ladle soup into bowls and top with fresh basil or a dollop of pesto.
Yield: 4 servings
3. Still Hungry?
Fresh basil adds a bright spark to this vinegary, vegetable-stuffed soup, full of the traditional flavors of the Mediterranean. Alternatively, pesto adds a nutty richness to the soup.
Notes:
Ingredient Note
Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket.
Make Ahead Tip
Cover and refrigerate for up to 2 days.
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