Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Spicy Vegetable Soup

:  The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4.3 (29 votes)

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.


READER'S COMMENT:
"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...
Spicy Vegetable Soup Recipe

Makes: 4 servings, about 2 1/4 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High calcium | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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)
  • 1 1/2 cups green beans, cut into 2-inch pieces
  • 2 cups frozen spinach, (5 ounces)
  • 2 tablespoons sherry vinegar, or red-wine vinegar
  • 1/4 cup chopped fresh basil, or prepared pesto

More Healthy Recipe Ideas

You Might Also Like

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.

Tips & Notes

  • 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

Per serving: 253 calories; 8 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 40 g carbohydrates; 0 g added sugars; 9 g protein; 10 g fiber; 485 mg sodium; 1032 mg potassium.

Nutrition Bonus: Vitamin A (270% daily value), Vitamin C (60% dv), Folate (44% dv), Potassium (30% dv), Calcium (20% dv), Iron (20% dv).

Carbohydrate Servings: 2 1/2

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


More From EatingWell

Recipe Categories

Style/Theme
One dish meals
Vegan
Vegetarian
Entertaining, casual
Everyday favorites
Make ahead instructions
Ease of Preparation
Easy
Type of Dish
Main dish, vegetarian
Soups/stews
Total Time
45 minutes or less
Servings
4
Ethnic/Regional
Mediterranean
Preparation/ Technique
Braise/Stew
Saute
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High calcium
High fiber
High potassium
Gluten free
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner