Spicy Vegetable Soup with or Without Pork
Warm up with a bowl of Spicy Vegetable Soup with or Without Pork—a hearty, flavor-packed dish brimming with fresh veggies and a bold mix of spices. This customizable recipe lets you keep it vegetarian or add tender chunks of pork for extra protein, making it perfect for any palate. Featuring nutrient-rich ingredients like kale, zucchini, and red bell pepper, this soup is simmered in a fragrant broth infused with cumin, smoked paprika, and a kick of red chili flakes. Finished with a squeeze of lime and a sprinkle of cilantro, it’s a comforting, wholesome meal that’s ready in just 50 minutes. Ideal for cozy nights or meal prep, this soup is as versatile as it is satisfying. Perfect for keywords: spicy vegetable soup, soup with pork, vegetarian soup, easy dinner recipes, healthy hearty soup.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 0.5 pounds pork loin (optional, diced into small chunks)
- 1 whole onion (medium, chopped)
- 3 whole garlic cloves (minced)
- 2 whole carrots (peeled and diced)
- 2 whole celery stalks (diced)
- 1 whole red bell pepper (diced)
- 1 whole zucchini (sliced into half moons)
- 2 tablespoons tomato paste
- 14.5 ounces canned diced tomatoes (with their juice)
- 6 cups vegetable or chicken broth
- 1 teaspoon red chili flakes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 cups kale (roughly chopped, stems removed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro (chopped, for garnish)
- 1 whole lime (cut into wedges, for serving)
Instructions
Heat the vegetable oil in a large pot over medium heat.
If using pork, add the diced pork to the pot. Cook for 5–7 minutes, stirring occasionally, until browned. Remove the pork from the pot and set aside. Skip this step if preparing a vegetarian version.
In the same pot, add the chopped onion and sauté for 3–4 minutes until translucent.
Add the minced garlic, carrots, celery, and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the zucchini and tomato paste. Cook for 1–2 minutes to allow the tomato paste to caramelize slightly.
Add the canned diced tomatoes (with their juice) and broth to the pot. Stir in the red chili flakes, ground cumin, and smoked paprika. Bring the mixture to a boil, then reduce to a simmer.
If using pork, return the browned pork to the pot. Simmer the soup for 15–20 minutes, allowing the flavors to meld.
Stir in the chopped kale, letting it wilt into the soup. Season with salt and black pepper to taste.
Cook for an additional 5 minutes, then remove the pot from the heat.
Serve the soup hot, garnished with fresh cilantro and a lime wedge on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 8625 mg | 375% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 43.5 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4442 mg | 95% | |
*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.
