Spanish Fiesta Soup
Experience a burst of flavor with this vibrant Spanish Fiesta Soup, a hearty and nourishing one-pot wonder that’s perfect for any occasion. Packed with protein-rich black beans and chickpeas, sweet corn, and tender baby spinach, this soup is simmered to perfection in a spiced tomato and vegetable broth infused with smoked paprika, cumin, and a hint of crushed red pepper flakes for a gentle kick. Quick and easy to prepare in under 45 minutes, this colorful soup is as wholesome as it is flavorful. Serve it with fresh cilantro and zesty lime wedges for an extra layer of brightness that will transport your taste buds straight to the heart of Spain. Ideal for meal prep, weeknight dinners, or cozy gatherings, this vegan-friendly dish is a true celebration of bold flavors and simple ingredients.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.25 teaspoon crushed red pepper flakes
- 14.5 ounces canned diced tomatoes
- 4 cups vegetable broth
- 15 ounces, rinsed and drained canned black beans
- 15 ounces, rinsed and drained canned chickpeas
- 1 cup frozen corn kernels
- 2 cups, loosely packed baby spinach
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 cup, chopped (optional) fresh cilantro
- 1 cut into wedges (for serving) lime
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and red bell pepper. Sauté for 5 minutes, or until softened.
Stir in the minced garlic, smoked paprika, ground cumin, dried oregano, and crushed red pepper flakes. Cook for 1 minute, stirring frequently, to release the aromas of the spices.
Pour in the canned diced tomatoes (with their juices) and vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
Add the black beans, chickpeas, and frozen corn kernels. Simmer for an additional 10 minutes.
Stir in the baby spinach and cook for 2-3 minutes, or until wilted.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with fresh cilantro, if using.
Serve hot with lime wedges on the side for a zesty finishing touch.
Nutrition Facts
Calories |
2049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7947 mg | 346% | |
| Total Carbohydrate | 307.8 g | 112% | |
| Dietary Fiber | 92.7 g | 331% | |
| Total Sugars | 60.9 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 783 mg | 60% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 6309 mg | 134% | |
*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.
