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Spicy Vegetable Soup

Spicy Vegetable Soup
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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.

Prep: 30 | Total Time: 40
  • 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
    potatoes, diced, cooked (see ingredient note)
  • 1/2 cup
    green beans, cut into 2-inch pieces
  • 2 cups
    spinach (5 ounces), frozen
  • 2 tablespoons
    sherry vinegar, or red wine vinegar
  • 1/4 cup
    fresh basil, or prepared pesto
  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.
Ingredient Note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket.
Nutritional Information

Makes: 4 servings
Serving Size: about 2 1/4 cups each
  • Calories253
  • Fat8 g
    • Saturated fat1 g
  • Cholesterol0 mg
  • Carbohydrates40 g
    • Dietary fiber10 g
  • Protein9 g
  • Sodium485 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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