Spicy Vegetable Soup

Per serving: 253 calories; 8 g fat (1 g saturated fat, 5 g mono unsaturated fat); 0 mg cholesterol; 40 g carbohydrates; 9 g protein; 10 g fiber; 485 mg sodium; 1032 mg potassium Nutrtion Bonus: Vitamin A (270% daily value), Vitamin C (60% dv), Folate (44% dv), Potassium (30% dv), Calcium (20% dv), Iron (20% dv)

Spicy Vegetable Soup
Adapted from webmd.com
Spicy Vegetable Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from webmd.com

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

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.

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