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Heart & Vascular Center

Spicy Vegetable Soup

Spicy Vegetable Soup RecipeServes:

Nutrition Facts (per serving):

  Calories:
253
  Fat:
9 g
  Protein:
9 g
  Carbohydrate:   
39 g
  Fiber:
10 g 

Ingredients for the Chicken Filling:

  • 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
  • 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 (optional)

Directions:

  1. Heat oil in a Dutch oven over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes.
  2. Add paprika and cook, stirring, for 30 seconds.
  3. 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.
  4. Stir in spinach and vinegar; continue cooking until heated through, 2 to 4 minutes more.
  5. Ladle soup into bowls and top with fresh basil or a dollop of pesto.

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