Spicy Vegetable Soup

Spicy Vegetable Soup

4 Reviews
From the EatingWell Kitchen

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 1-3 teaspoons 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)
  • 1½ cups green beans, cut into 2-inch pieces
  • 2 cups frozen spinach, (5 ounces)
  • 2 tablespoons sherry vinegar, or red-wine vinegar
  • ¼ cup chopped fresh basil, or prepared pesto


  • Active

  • Ready In

  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.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Ingredient Note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket.

Nutrition information

  • Serving size: about 2¼ cups
  • Per serving: 244 calories; 8 g fat(1 g sat); 9 g fiber; 38 g carbohydrates; 9 g protein; 175 mcg folate; 0 mg cholesterol; 10 g sugars; 0 g added sugars; 12,775 IU vitamin A; 36 mg vitamin C; 202 mg calcium; 3 mg iron; 642 mg sodium; 1,022 mg potassium
  • Nutrition Bonus: Vitamin A (256% daily value), Vitamin C (60% dv), Folate (44% dv), Calcium (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 3 vegetable, 1½ fat

Reviews 4

September 08, 2016
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By: Penelope Wall
This was great. Super-easy and the whole family loved it. Delish with a little shaved parm on top. I microwaved some potatoes for a few minutes and added those to the soup and it worked great. I feel like it's a great basic recipes that you can definitely play around with depending on what veggies you have. Next time, I might try with white beans instead of potato just to switch it up.
January 02, 2013
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By: Sandy Hafenbrack
Absolutely delicious! I served it with crusty bread and it was a perfect meal. Take care with the Hot Paprika, though. that stuff is hot. Pros: Amazing flavor and easy to make Cons: None
May 10, 2011
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By: sjm775
Very Flavorful This soup is very good. It has a ton of flavor and was quite simple to make. I used the pesto instead of the basil, and it added real richness to the soup. We will definitely be eating this again.
March 04, 2010
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By: EatingWell User
There are just no words for how good this soup is, but I'll try to describe it. It's slightly sweet, a little spicy, and extremely flavorful. In addition, it is easy to make. My husband, who usually avoids meatless meals, loved this. I even find myself craving it from time to time. Please don't try this without the squash (I use zucchini or delicata) or paprika - they are crucial elements. The basil is also a must, although it's still good without it. An extraordinary soup!
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