Hearty Spicy Tomato Vegetable Soup
Warm up with a bowl of Hearty Spicy Tomato Vegetable Soup, a flavorful, nutrient-packed recipe that's perfect for cozy dinners or meal prep. This vibrant soup features a medley of fresh vegetables like carrots, celery, zucchini, and red bell pepper, simmered in a rich tomato base and spiced with paprika, chili powder, and a hint of cumin for a kick of heat. Protein-packed cannellini beans add creaminess and make this dish both filling and wholesome. Ready in just an hour, this plant-based soup is easy to prepare and pairs beautifully with crusty bread for a comforting, satisfying meal. Whether you're looking for vegetarian delights, spicy recipes, or healthy soup options, this delicious one-pot wonder is guaranteed to impress. Perfect for six servings and bursting with bold flavors, it’s your go-to recipe for cozy weeknights or a warming lunch!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 1 medium red bell pepper (diced)
- 1 medium zucchini (diced)
- 2 small potatoes (peeled and diced)
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable stock
- 1 cup cooked cannellini beans (drained and rinsed)
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.25 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced carrots, celery, and red bell pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the diced zucchini and potatoes, and cook for another 4-5 minutes.
Add the canned diced tomatoes (including the liquid), tomato paste, and vegetable stock, stirring to combine.
Season the soup with paprika, chili powder, cumin, red pepper flakes (if using), salt, and black pepper. Stir well.
Bring the soup to a boil, then reduce the heat to medium-low and let it simmer uncovered for 25-30 minutes, or until the vegetables are tender.
Add the cooked cannellini beans during the last 10 minutes of cooking to heat through.
Taste the soup and adjust seasoning if needed.
Remove the pot from the heat and stir in the freshly chopped parsley.
Serve hot with crusty bread or crackers for a hearty, satisfying meal.
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 5895 mg | 256% | |
| Total Carbohydrate | 230.5 g | 84% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 71.8 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 695 mg | 53% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 7073 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
