Healthy Lifestyle Diets Healthy Vegetarian Recipes Healthy Vegetarian Dinner Recipes Healthy Vegetarian Soup & Stew Recipes 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on March 9, 2020 Print Rate It Share Share Tweet Pin Email Cook Time: 30 mins Additional Time: 10 mins Total Time: 40 mins Servings: 4 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. Rate it Print Nutrition Facts (per serving) 244 Calories 8g Fat 38g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved