Looking for a hearty, flavor-packed soup with a creamy broth and a variety of health-boosting spices and vegetables? This 10-Spice Vegetable Soup is one of my favorite comfort foods and will soon be a mainstay on your list too! It’s easy to make and perfect for lunch or dinner.
Prep Time: 30 minutes
Cook Time: 45 minutes
Makes: 12 Servings
INGREDIENTS
FOR THE SOUP:
• 1 pound of hot Italian sausage
• 1 cup Heavy Whipping Cream
• 6 cups (1.5L) beef broth, divided
• 1 tablespoon (15 mL) extra-virgin olive oil
• 3 large minced garlic cloves
• 2 cups diced sweet onion (about 1 medium)
• 1 heaping cup peeled and chopped carrots (about 3 medium)
• 1 heaping cup chopped celery (about 2 stalks)
• 1 red bell pepper or 1 cup jarred roasted red pepper, chopped
• 1 1/2 cups peeled and chopped butternut squash, sweet potato, or regular potato
• 2 to 3 cups baby spinach or destemmed torn kale leaves
• 1 (28-ounce/796 mL) can diced tomatoes, with their juices
• 1 to 2 tablespoons Homemade 10-Spice Mix, to taste
• Fine-grain sea salt and freshly ground black pepper, to taste
• 1 (14-ounce/398 mL) can drained and rinsed red kidney beans, chickpeas or other beans
• Parmesan cheese
HOMEMADE 10-SPICE MIX (MAKES 1/2 CUP):
• 2 tablespoons smoked paprika
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 2 teaspoons dried thyme
• 1 1/2 teaspoons fine grain sea salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon white pepper (optional)
• 1 teaspoon cayenne pepper
DEGLAZE THE POT:
• 2 to 3 tablespoons of dry white wine
DIRECTIONS
1. Cook the Sausage: In a large pot, cook the hot Italian sausage over medium heat until browned. Remove the sausage and set aside.
2. Sauté the Aromatics: In the same pot, add olive oil and sauté the garlic and onion for 3 to 5 minutes, or until the onion is translucent. Season generously with sea salt.
3. Deglaze the Pot: Add 2 to 3 tablespoons of white wine to the pot, stirring to deglaze.
4. Add Vegetables and Spices: Add the carrots, bell pepper, potato, celery, diced tomatoes with their juices, remaining 5 cups beef broth, and 1 to 2 tablespoons 10-Spice Mix (to taste). Stir well to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Season with salt and black pepper.
5. Simmer: Simmer the soup uncovered for at least 20 minutes, stirring occasionally, until the vegetables are tender. Adjust seasoning with salt and black pepper.
6. Final Touches: During the last 5 minutes of cooking, stir in the heavy whipping cream, cooked sausage, spinach (or kale), and drained beans. Add more 10-Spice Mix to taste.
7. Serve: Ladle the soup into bowls and top with shaved or sprinkled Parmesan cheese to your liking.
TIP:
• If you don’t wish to make the 10-Spice Mix, feel free to use your favorite Cajun or Creole seasoning mix and add to taste.
• Store the leftover spice blend to add anytime you want to spice up a dish like pasta sauces, soup, etc.
Let me know if you tried this recipe by contacting me or simply commenting below. Enjoy your hearty, flavorful 10-Spice Vegetable Soup!
