Healthy recipes: High-Fiber Veggie Soup

by Health News

This flavorful, satisfying soup is a meal by itself, and you can’t beat the fiber content—10 grams perHealthy recipes: High-Fiber Veggie Soup serving!


  • 2 tablespoons extra-virgin olive oil
  • 1 large white or yellow onion, diced
  • 1-3 teaspoons hot paprika, or to taste
  • 2 14-ounce cans vegetable broth
  • 4 medium plum tomatoes, diced
  • 1 medium yellow summer squash, diced
  • 2 cups diced cooked potatoes
  • 1 1/2 cups green beans, cut into 2-inch pieces
  • 2 cups frozen spinach
  • 2 tablespoons sherry vinegar or red-wine vinegar
  • 1/4 cup chopped fresh basil


  1. Heat oil in a Dutch oven over medium heat.
  2. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes.
  3. Add paprika and cook, stirring, for 30 seconds.
  4. Add broth, tomatoes, squash, potatoes and beans; bring to a boil.
  5. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes.
  6. Stir in spinach and vinegar; continue cooking until heated through, 2 to 4 minutes more.
  7.  Ladle soup into bowls and top with fresh

Makes 4 servings.

Nutritional Information

Per serving: 253 calories; 8 g fat (1 g saturated fat, 5 g mono unsaturated fat); 0 mg cholesterol; 40 g carbohydrates; 9 g protein; 10 g fiber; 485 mg sodium; 1032 mg potassium’ Vitamin A (270% daily value), Vitamin C (60% dv), Folate (44% dv), Potassium (30% dv), Calcium (20% dv), Iron (20% dv).

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