Greatest Spicy Vegetable Soup – Tomato, Potato, Zucchini, Spinach, Jalapeño

I came up with this Spicy Vegetable Soup recipe one day when I was craving a healthy, hot soup, and I couldn’t find a recipe with the herbs and vegetables I was craving. I have been perfecting it for many months, and now I have it just right. Tomatoes, potatoes, zucchini, spinach, onions, carrots, celery, garlic, jalapeños, Worcestershire, and various spices. CAUTION: Highly Addictive!

Greatest Spicy Vegetable Soup – Tomato, Potato, Spinach, Zucchini, Jalapeño

GillyCanCook.com

Total Time: 1 hour Prep: 10 minutes Cook: 50 minutes

I came up with this Spicy Vegetable Soup recipe one day when I was craving a healthy, hot soup, and I couldn’t find a recipe with the herbs and vegetables I was craving. I have been perfecting it for many months, and now I have it just right. Tomatoes, potatoes, zucchini, spinach, onions, carrots, celery, garlic, jalapeños, Worcestershire, and various spices. CAUTION: Highly Addictive!

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Lunch, Side Dish, Soup, Vegan/Vegetarian

Cuisine American

Servings 10 12 people

Calories 350 kcal

Equipment

• 1 Large Pot with lid
• Sharp knife
• Cutting board

Ingredients

  

1x2x3x

• 2 Tablespoons Olive or Avocado oil
• Mirepoix: 1 Yellow Onion peeled and diced
• 3 Carrots Diced
• 3 Celery Stalks Diced
• 5 Cloves of Garlic Peeled and Diced
• 2 large Jalapeno Peppers Diced
• 1 tsp Himalayan Sea Salt
• 1 tsp Fresh Cracked Pepper
• 3 tsp Dried Thyme
• 1 tsp ea. Oregano, Basil
• 1/2 tsp Celery Seed
• 6 tbsp Worcestershire Sauce to taste
• 1 32 Oz Box of Organic Vegetable Broth
• 1 28 Oz Cento Organic Fire Roasted Crushed Tomatoes
• 1 28 Oz Cento Organic Italian Style Peeled Tomatoes
• 3-4 Large Yukon Gold Potatoes Diced
• 1/4 tsp Cayenne Pepper
• 2 Zucchini Diced Large
• 1 Large Tomato Diced, and Seeded
• 4-6 Oz Spinach Cleaned and De Stemmed

Instructions

 

• Add the Oil and Mirepoix (carrots, onions, celery) into your Pot on Medium heat and cook, stirring occasionally for 8-10 minutes. Until onions begin to soften and brown.
  
• Add the Garlic, Jalapeno Peppers, and spices, stir occasionally for 2-4 minutes.
• Add the Organic Vegetable Broth and 3 tablespoons of Worcestershire sauce. Scrape bits off the bottom while stirring, it adds to the flavors.
  
• Stir in the cans of Organic Tomatoes Sauce and bring to a boil. Salt and pepper the Potatoes, Zucchini and tomato that you cut and set aside. Add the potatoes to the boiling pot. After 10 minutes add the zucchini.
  
• Stir and bring down to a Simmer for 20 minutes – before the potatoes become entirely soft.
• After 20 minutes, add the fresh tomato, spinach and push down into the broth. Add 1 to 2 Cups of Filtered Water (if the sauce is too thick). Check your flavors. Add 3 tbsp Worcestershire sauce and S&P to taste (be careful not to over-season as flavors will naturally intensify). If your soup needs more spice, add a few shakes of your favorite hot sauce or cayenne pepper. Simmer for another 15-20 minutes.
• Soup is ready when potatoes are firm but soft, and flavors are to your liking.
  

Notes

This Recipe is now Vegan.
For Vegetarian Soup, ladle into bowls and garnish with fresh Parmesan.

I suggest you eat this soup with Gilly’s Garlic Toast

PURCHASE NOTE: Two things in my kitchen I can’t live without. My Cuisinart and my Le Creuset dutch oven.

Enjoy!

 

Nutrition

Calories: 350kcal

Keyword addictive, healthy, soup, spicy, vegetables

Tried this recipe?Let us know how it was!