Spicy Vegetable Soup
This spicy vegetable soup is such an easy, vegetarian soup recipe that is simple to preapare but doesn't go light on flavor or comfort!
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Servings: 4
Calories: 324kcal
Equipment
- Large pot
Ingredients
- 1 tablespoon butter or neutral frying oil
- 1 yellow onion peeled and diced
- 5 cloves garlic peeled and minced
- 1 tablespoon ground hot cherry peppers or crushed red pepper to taste
- 6 cups vegetable stock more, if needed
- 15 ounces cannellini beans drained and rinsed
- 14.5 ounces diced, fire-roasted tomatoes
- 3 Yukon gold potatoes large-diced
- 1 teaspoon dry thyme
- 10 ounces fresh or frozen green peas
- Salt and pepper to taste
- Grated Parmesan cheese optional, for serving
Instructions
Brown the Onions:
- Heat the butter or oil in the pot and add the diced onions. Cook, stirring occasionally, for 10-12 minutes until the onions begin to brown and soften.
Cook the Aromatics:
- Add the garlic and hot cherry peppers to the onions and cook for 1 minute until fragrant.
Deglaze the Pot:
- Pour in 1 cup of the vegetable stock and scrape up anything stuck to the bottom. Add the remaining 5 cups vegetable stock and bring to a boil.
Finish the Soup:
- Add the tomatoes, beans, potatoes, thyme, and season liberally with salt and pepper. Bring to a boil and then reduce heat and simmer for 30-40 minutes or until the potatoes are cooked through. Taste and season again to your preference.
- Right before serving, add the fresh or frozen peas to the pot and cook for 3-5 minutes or until they are bright green and cooked through.
To Serve:
- Ladle the soup into bowls and garnish with parmesan cheese, if desired. Enjoy!
Nutrition
Calories: 324kcal | Carbohydrates: 54g | Protein: 22g | Fat: 6g | Sodium: 525mg | Fiber: 13g | Sugar: 8g | Vitamin C: 56mg
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