Spicy Vegetable Soup



  • 2 tablespoon(s) extra-virgin olive oil
  • 1-2 onions, diced (may also use leeks and shallots if desired)
  • 1/8-1/4 teaspoon cayenne pepper
  • 2 32 oz. cartons vegetable broth
  • 4 medium plum tomatoes diced
  • 1 medium yellow summer squash diced
  • 1 medium zucchini diced
  • 1 cup baby carrots diced
  • 1 cup baby potatoes (any type) sliced in half
  • 1 1/2 cup(s) green beans, cut into 2-inch pieces
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon Vegeta seasoning (or vegetable seasoning of your choice)
  • 1 dollop prepared pesto

Heat oil in a Dutch oven over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add cayenne and cook, stirring, for 30 seconds. Add broth, carrots, potatoes and beans; bring to a boil. Reduce heat to medium and add tomatoes squash and zucchini. Simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes. Stir in vinegar; continue cooking until heated through, 2 to 4 minutes more. Ladle soup into bowls and top with dollop of pesto.

Serves 8-10

Note: May use any vegetables of your choice.