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A bowl of spicy winter vegetable soup with corn bread in the background.

Spicy Winter Soup

When you need something filling and spicy that is not chili
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 8
Calories 219 kcal

Ingredients
  

  • 2 Tbs vegetable oil

Flavor based

  • 1 onion (medium, chopped)
  • 1 12 oz. pkg chorizo (vegan is great)
  • 1 clove garlic (minced)
  • 2 Tbs tomato paste

Vegetables etc.

  • 2 cups potatoes (peeled and chopped)
  • 2 cups sweet potatoes (peeled and chopped)
  • 1 cup carrots (peeled and sliced)
  • 2 stalks celery (peeled and chopped)
  • 1 cup red lentils (rinsed)
  • 1 14.5 oz can chopped tomatoes

Seasonings

  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp mixed herbs

Other Ingredients

  • 2 cups stock (chicken or vegetable)
  • 2 cups water

Instructions
 

  • Heat the oil in a large pot over medium heat.
  • Add the onions and cook, stirring frequently, until they are softened and translucent.
  • Add the chorizo and cook, stirring frequently, until it is broken up.
  • Add the garlic tomato paste and cook for one minute, stirring constantly.
  • Add the paprika, salt, and mixed herbs and stir until thoroughly combined.
  • Add the vegetables, lentils, chopped tomatoes, and the stock and stir to combine.
  • Add enough water to ensure the vegetables are covered.
  • Bring to a boil, then reduce heat and simmer, stirring every once in a while, until the vegetables are tender and the lentils are fully cooked, approximately 45 minutes.
  • Taste, adjust for seasoning, and serve.

Notes

Nutrition information is calculated using meat-based chorizo and chicken stock.