Spicy Vegetable Soup

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

Ingredients

• 2 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

Directions

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.