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Spicy Vegetable Soup

A healthy soup recipe for those in a hurry and with little time to cook.



  • colorful vegetables2 tablespoons extra-virgin olive oil

  • 1 large onion, diced

  • 1-3 teaspoons hot paprika, or to taste

  • 28 ounces vegetable broth

  • 4 medium plum tomatoes, diced

  • 1 medium yellow summer squash, diced

  • 2 cups diced cooked potatoes*

  • 1 & ½ 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

*Can substitute northern beans for potatoes in this recipe



  1. Heat oil in a Dutch oven over medium heat.

  2. Add onion, cover and cook, stirring occasionally until beginning to brown, about 6 minutes.

  3. Add paprika and cook, stirring for 30 seconds.

  4. 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.

  5. Stir in spinach and vinegar; continue cooking until heated through, 2 to 4 minutes more.

  6. Ladle soup into bowls and top with fresh basil or pesto.


Nutrition Information

  • Servings: 12

  • Calories: 114


This information has been approved by Clinical Nutrition Services (February 2012). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.