Chunky Vegetable Soup with Smoked Paprika
Fresh hearty vegetables are the star of this flavorful soup finished with a splash of balsamic vinegar and smoked paprika.
Servings: 8 -10 servings
Calories: 136kcal
Ingredients
- 3 tablespoons olive oil
- 1 large red onion diced
- 4 cloves garlic minced
- 1 medium zucchini sliced
- 3 carrots peeled and sliced
- 3 stalks celery sliced
- 1 large leek white only, sliced
- 7-8 cups vegetable broth approximately 2 (32 ounce) cartons (low sodium)
- 2 14.5 ounce cans diced tomatoes low sodium, do not drain
- 6 ounce can tomato paste low sodium
- ¼ to ½ teaspoon smoked paprika to taste
- 1 16 ounce can red kidney beans rinsed and drained
- 1 15.5 ounce can butter beans rinsed and drained
- 8 ounces fresh green beans, sliced in 2" pieces
- 2-3 tablespoons good quality balsamic vinegar
- ⅓ cup fresh basil rough chopped, plus more for garnish
- ⅓ cup fresh parsley rough chopped, plus more for garnish
- Sea salt
- Freshly ground black pepper to taste
Instructions
- Drizzle the olive oil in the bottom of a large dutch oven or soup pot. Add the onion, garlic, zucchini, carrots, celery and leeks. Saute for 3-4 minutes or just until the olive oil is no longer visible on the bottom of the pan and well distributed on the vegetables.
- Add the vegetable broth, canned tomatoes, green beans and tomato paste. Stir and cook for about 15 minutes or until the vegetables are just tender.
- Stir in the smoked paprika, butter beans, kidney beans and balsamic vinegar.
- Remove the pot from the heat and stir in the fresh chopped herbs.
- Salt and pepper to taste.
- Garnish each bowl with fresh chopped parsley and basil and ground black pepper.
Notes
- Adapted from a recipe by Belinda Williams in Delicious Soups
Nutrition
Calories: 136kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1174mg | Potassium: 715mg | Fiber: 4g | Sugar: 11g | Vitamin A: 5496IU | Vitamin C: 30mg | Calcium: 86mg | Iron: 3mg