Name: Spicy Vegetable Soup
Cook time: 30 min
Total time: 40 min
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); 1.5 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

Spicy Vegetable Soup

5.0

(4)

4 Reviews

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.

EatingWell Test Kitchen

Updated on March 9, 2020

Cook Time:

30 mins

Additional Time:

10 mins

Total Time:

40 mins

Servings:

Yield:

4 servings, about 2 1/ cups each

Nutrition Profile:

Bone Health Dairy-Free Gluten-Free Healthy Aging Healthy Immunity Healthy Pregnancy High Calcium High Fiber Low Added Sugars Low-Calorie Vegan Vegetarian

Jump to Nutrition Facts

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 ½ 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

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.

Tips

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 Facts (per serving)

244	Calories
8g	Fat
38g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 2 1/4 cups
Calories 244
% Daily Value *
Total Carbohydrate 38g	14%
Dietary Fiber 10g	34%
Total Sugars 10g
Protein 9g	18%
Total Fat 8g	11%
Saturated Fat 1g	6%
Vitamin A 12775IU	255%
Vitamin C 36mg	40%
Folate 175mcg	44%
Sodium 643mg	28%
Calcium 202mg	16%
Iron 3mg	17%
Magnesium 128mg	30%
Potassium 1022mg	22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.