Spicy Vegetable Soup Make an Appointment Ask a Question Search Conditions 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 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 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.