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Chunky Vegetable Soup with Smoked Paprika Recipe

Chunky Vegetable Soup with Smoked Paprika

A colorful, hearty vegetable soup with a smoky tomato broth and tender-but-chunky potatoes, zucchini, green beans, carrots, and celery. It is a comforting dinner for 4–6 people and is easy to customize with beans.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Olive oil
  • 1 about 150 g Medium onion, diced
  • 2 about 200 g Medium carrots, diced
  • 2 about 100 g Celery stalks, diced
  • 2 cloves Garlic cloves, finely chopped
  • 2 teaspoons Smoked paprika
  • 400 g can Chopped tomatoes
  • 1.2 litres Vegetable stock
  • 500 g Potatoes, peeled and cut into 2 cm chunks
  • 1 about 200 g Medium zucchini/courgette, cut into chunks
  • 150 g Green beans, trimmed and cut into pieces
Seasoning and Finish
  • 1 teaspoon, plus more to taste Fine salt
  • 1/2 teaspoon Black pepper
  • 2 tablespoons, optional Fresh parsley, chopped
  • 1 teaspoon, optional Lemon juice or cider vinegar

Method
 

Step-by-Step
  1. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots, and celery, then cook for 7–10 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the chopped garlic and smoked paprika. Stir constantly for about 30 seconds, just until the garlic is fragrant and the paprika blooms in the oil without burning.
  3. Pour in the chopped tomatoes and vegetable stock. Add the potatoes, salt, and black pepper, then bring the soup to a boil.
  4. Reduce the heat, partially cover the pot, and simmer for 15–20 minutes. The potatoes should be nearly tender before the quick-cooking vegetables are added.
  5. Add the zucchini and green beans. Simmer for another 8–10 minutes, or until all the vegetables are tender while still retaining some shape.
  6. Taste and adjust the salt and pepper. Stir in the parsley and, if the broth needs more brightness, add the lemon juice or cider vinegar.
  7. Ladle the soup into bowls and serve chunky as written. Add one drained 400 g can of cannellini beans or chickpeas during the final five minutes if you want a more substantial dinner.

Notes

Sauté the smoked paprika briefly with the garlic and softened vegetables for the fullest smoky flavor. Store cooled soup in the refrigerator and reheat gently on the stovetop until hot. For extra protein and texture, add drained cannellini beans or chickpeas during the final 5 minutes of cooking.