Spicy Vegetable Soup

Name: Spicy Vegetable Soup
Yield: 4 servings
Ingredients: 2 Tbsp extra virgin olive oil; 1 lg onion, diced; 1-3 tsp hot paprika, or to taste; 2-14 oz cans vegetable broth; 4 medium plum tomatoes, diced; 2 cups diced cooked potatoes; 1.5 cups green beans, cut into 2 inch pieces; 2 cups frozen spinach (5 ounces)

Performance Triad @cook_2940124

Army Public Health Center

For the Performance Triad, please use the nutrient & serving size information provided below.
Recipe Analysis: (1 serving = 1/4 recipe)
Per Serving: 199 calories; 6 g protein; 8 g fat, 30 g carbs (5 carbs: 1 protein)
Recipe = 11.5 servings of vegetables, 0 servings of fruit (3 vegetable per serving, 0 fruit per serving)

*This recipe is from 10th Sustainment Brigade Dining Facility, Ft. Drum, NY.

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Ingredients

30 mins

4 servings

2 Tbsp extra virgin olive oil
1 lg onion, diced
1-3 tsp hot paprika, or to taste
2-14 oz cans vegetable broth
4 medium plum tomatoes, diced
2 cups diced cooked potatoes
1.5 cups green beans, cut into 2 inch pieces
2 cups frozen spinach (5 ounces)

Cooking Instructions

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 simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes
6

Stir in spinach and vinegar
7

Continue cooking until heated through, 2 to 4 minutes more