Spicy Vegetable Soup

Spicy Vegetable Soup

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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Calcium High Fiber High Potassium Low Calorie Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
4 30 min 40 min

Directions

Ingredients

  • 2 tablespoon extra-virgin olive oil
  • 1 large onion, diced
  • 1-3 teaspoons hot paprika, or to taste
  • 2 14-ounce c 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 tablespoon sherry vinegar, or red-wine vinegar
  • 1/4 cup chopped fresh basil, or prepared pesto

Cooking Instruction

Step 1

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.


Nutrition

  • Serving: Per serving
  • Calories: 253
  • Carbohydrates: 40g
  • Fat: 8g
  • Protein: 9g
  • Dietary Fiber: 10g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 5g
  • Cholesterol: 0mg
  • Potassium: 1032mg
  • Sodium: 485mg
  • Exchanges: 1 starch, 3 vegetable, 1 1/2 fat
  • Carbohydrate Servings: 2 1/2

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