Description
This Chunky Vegetable Soup is the perfect 1-pot meal. Fresh veggies, an assortment of spices, garlic, and broth come together to create a soup that is nutrient dense and satisfying.
Ingredients
Scale
For The Soup Spice Blend*
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 1 tablespoon onion powder
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
- 1 teaspoon ground pepper
- 1 1/2 teaspoons salt
- 1 teaspoon white pepper
For the Chunky Vegetable Soup:
- 1 tablespoon olive oil
- 4 cloves of garlic, minced
- 1 sweet onion, diced
- 3 medium carrots, diced
- 1 bell pepper, diced
- 2 cups of sweet potato, peeled and chopped into 1/2" cubes
- 2 zucchinis, chopped into half moons
- (1) 28 oz can of fire roasted diced tomatoes
- 1 tablespoon soup spice blend
- 1 bay leaf
- 4 cups baby spinach
- 1 can of black beans, rinsed and drained
- 4 cups of chicken broth
- salt and pepper to taste
Instructions
- In a large pot, heat the oil over medium heat. Add the garlic and onions and sauté until the onions are translucent, about 5 minutes.
- Add carrots, bell pepper, sweet potato, zucchini, diced tomato, chicken broth, and soup spice blend. Bring to a boil and then immediately reduce to a simmer. Season liberally with salt and pepper. Add bay leaf.
- Allow soup to simmer for 20 minutes, or until the vegetables are tender.
- Stir in spinach and beans. When the spinach is wilted, season with salt and pepper and remove bay leaf. Serve immediately.
Notes
* This recipe makes enough soup spice blend to make chunky vegetable soup 6 times. DO NOT pour the whole spice blend into the soup. Use 1 tablespoon as the recipe calls for. Leftovers can be stored for up to 6 months.
