With broccoli, cauliflower, green beans and tomatoes, this hearty vegetable soup is seasoned with cumin, red pepper flakes & smoked paprika.
- 1 tablespoon olive oil
- 1 small white onion, roughly chopped
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1–1/2 cups broccoli florets
- 1–1/2 cups cauliflower florets
- 1 cup trimmed green beans, cut 1-inch long
- 1–28 ounce can diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup water
- Chopped parsley for serving
- Heat the oil in a large saucepan over medium-high heat. Add the onions and sauté for 4 minutes until they start to soften and turn translucent.
- Stir in the garlic, cumin, smoked paprika, red pepper flakes, salt and pepper and cook until fragrant, about 1 minute.
- Add the broccoli, cauliflower and green beans and sauté for 2 minutes.
- Pour in the tomatoes, vegetable broth and water. Bring the soup to a boil and reduce the heat to simmer for 15-20 minutes until the vegetables are tender, but still have bite and the soup has reduced slightly.
- Divide into bowls and sprinkle with parsley before serving.
Store leftovers in an airtight container in the refrigerator up to 3 days. Warm in the microwave or in a saucepan on the stove.
To keep the soup longer, up to 1 month, freeze it. Thaw before rewarming. The vegetables will soften more from being frozen and then thawed.
The recipe has about 4 cups of cut vegetables. You can substitute and include carrots, butternut squash or sweet potatoes. Cut the carrots into 1/4-inch-thick rounds. Cut the squash and sweet potatoes into 1/4 to 1/2-inch dice.
Keywords: hearty vegetable soup