Spicy Vegetable Soup (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Spicy Vegetable Soup

http://www.eatingwell.com/recipes/spicy_vegetable_soup.html

From EatingWell:  The EatingWell Healthy in a Hurry Cookbook (2006)

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.

4 servings, about 2 1/4 cups each | Active Time: 30 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. 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.

Nutrition

Per serving : 253 Calories; 8 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 40 g Carbohydrates; 9 g Protein; 10 g Fiber; 485 mg Sodium; 1032 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 1 starch, 3 vegetable, 1 1/2 fat

Tips & Notes