Provencal Vegetable Soup with Smoked Paprika

Prep Time: 40 minutes (about 30 minutes hand-on time).

Meal Notes: This is my all-time favorite soup! It’s filling enough for a standalone meal, but also makes a great side. For lunches, I serve it with crackers and a cheese plate. For a slightly fancier dinner, I recommend pairing it with Baked Goat Cheese in Marinara (the easiest dip of all time) and a loaf of your favorite bakery bread.

Source: Modified from the cookbook Delicious Soups: Fresh and Hearty Soups for Every Occasion by Belinda Williams.


  • 3 1/2 Tablespoons olive oil

  • 1 red onion

  • 2 garlic cloves

  • 1/2 zucchini

  • 1 carrot

  • 2 celery sticks

  • 4 cups vegetable stock

  • 14 oz can chopped tomatoes

  • 4 Tablespoons tomato paste

  • 1 teaspoon smoked paprika

  • 14 oz can red kidney beans

  • 1 Tablespoon balsamic vinegar

  • Handful of green beans

  • 1 potato, peeled and diced

  • Fresh basil

  • Fresh parsley


  • Prepare the ingredients: Dice the onion, zucchini, and celery. Peel and dice the carrot. Mince the garlic. Drain and rinse the kidney beans. Trim the green beans, then chop them into bite-size pieces. Roughly chop a handful of basil and parsley.

  • Cook the vegetables: Combine onion, garlic, zucchini, carrot, celery, and potato in a large pot. Add olive oil. Toss to coat. Cook over medium heat for 3-4 minutes.

  • Simmer: Add the stock and chopped tomatoes, followed by the green beans and tomato paste. Mix everything together. Simmer for 15-20 minutes, or until the vegetables are tender.

  • Season: Add the smoked paprika, kidney beans and balsamic vinegar, cooking long enough to heat the beans through. Season to taste with salt and pepper.

  • Finish: Stir in the freshly chopped herbs before serving.