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. Ingredients2 tablespoons extra-virgin olive oil1 large onion, diced1-3 teaspoons hot paprika, or to taste28 ounces vegetable broth4 medium plum tomatoes, diced1 medium yellow summer squash, diced2 cups diced cooked potatoes*1 & ½ cups green beans cut into 2-inch pieces2 cups frozen spinach (5 ounces)2 tablespoons sherry vinegar or red-wine vinegar¼ cup chopped fresh basil or prepared pesto*Can substitute northern beans for potatoes in this recipe DirectionsHeat 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 InformationServings: 12Calories: 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.