Smokey Veggie Soup
Dive into a bowl of comfort with this Smokey Veggie Soup, a hearty and wholesome recipe brimming with vibrant vegetables and bold, smoky spices. Featuring a medley of colorful veggies like zucchini, red bell pepper, and carrots, this plant-based soup is brought to life with the deep flavors of smoked paprika, cumin, and a touch of liquid smoke for an optional boost. Packed with protein-rich kidney beans, sweet bites of corn, and fresh spinach, it’s both nourishing and satisfying. Ready in just 45 minutes, this one-pot soup is perfect for busy weeknights or a cozy weekend meal. Pair it with crusty bread or crackers to soak up every last flavorful spoonful. Ideal for vegans and vegetarians, this smokey vegetable soup delivers a comforting, nutritious bite in every bowl!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 2 medium (sliced) carrots
- 2 medium (sliced) celery stalks
- 1 medium (diced) red bell pepper
- 1 medium (chopped) zucchini
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 15-ounce can (drained and rinsed) kidney beans
- 1 cup frozen corn
- 2 cups (fresh) spinach leaves
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon liquid smoke (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the red bell pepper and zucchini, cooking for an additional 3-4 minutes.
Add the smoked paprika, garlic powder, dried thyme, and cumin. Stir well to coat the vegetables in the spices and release their aromas.
Pour in the canned diced tomatoes (with liquid) and vegetable broth. Stir to combine and bring to a boil.
Reduce the heat to low and simmer for 15 minutes, partially covered, allowing the flavors to meld together.
Stir in the kidney beans, frozen corn, and spinach leaves. Continue to simmer for another 5 minutes until the beans are heated through and the spinach has wilted.
Season the soup with salt, black pepper, and liquid smoke (if using). Taste and adjust seasoning as needed.
Remove from heat and let the soup rest for a few minutes before serving.
Serve hot with your favorite bread or crackers on the side.
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 9894 mg | 430% | |
| Total Carbohydrate | 271.5 g | 99% | |
| Dietary Fiber | 69.8 g | 249% | |
| Total Sugars | 82.4 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 966 mg | 74% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 7938 mg | 169% | |
*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.
