Vegetarian Hearty Pork Soup
Savor the comforting flavors of a plant-based twist on a classic with this Vegetarian Hearty "Pork" Soup, a recipe that combines the warmth of a traditional pork soup with a completely meat-free approach. Bursting with bold ingredients like smoked paprika, liquid smoke, and miso paste, this soup masterfully replicates the savory depth of pork while staying vegan-friendly. Loaded with hearty baby potatoes, tender chickpeas, and nutrient-packed spinach, it's a wholesome meal that's as satisfying as it is nourishing. This one-pot wonder is perfect for weeknight dinners, with its quick prep time of just 15 minutes and simmering aroma that fills your kitchen as it cooks. Serve this smoky, umami-rich soup with a sprinkle of fresh parsley for the perfect finishing touch, and bring comfort food to your table in a whole new way.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 large bell pepper, diced
- 12 ounces baby potatoes, quartered
- 6 cups vegetable broth
- 14 ounces canned diced tomatoes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon liquid smoke
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 15 ounces canned chickpeas, drained and rinsed
- 3 cups spinach, roughly chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onions and minced garlic, sauté until onions are translucent, about 5 minutes.
Stir in smoked paprika and ground cumin, cooking for an additional 1 minute until fragrant.
Add sliced carrots, celery, bell pepper, and quartered baby potatoes, stirring to coat in the spices.
Pour in vegetable broth and canned diced tomatoes, then add the bay leaf and dried thyme.
Bring the mixture to a boil over high heat.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the vegetables are tender.
Add liquid smoke, soy sauce, miso paste, and chickpeas to the pot, stirring well to combine.
Let the soup cook for another 10 minutes to allow the flavors to meld.
Stir in the chopped spinach, cooking just until wilted.
Season the soup with salt and black pepper to taste.
Remove the bay leaf from the soup and discard.
Serve hot, garnished with chopped parsley.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8628 mg | 375% | |
| Total Carbohydrate | 282.7 g | 103% | |
| Dietary Fiber | 64.3 g | 230% | |
| Total Sugars | 66.1 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 779 mg | 60% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 7498 mg | 160% | |
*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.
