Description
A warm, slightly smoky soup made with pantry staples and fresh vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 lb hot dogs, sliced into 1/2-inch rounds
- 1 tbsp oil
- 1 medium onion, diced
- 2 carrots, diced (1/2-inch)
- 2 celery stalks, diced (optional)
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups low-sodium chicken or vegetable broth
- 1 (14.5 oz) can diced tomatoes with juices
- 2 (15 oz) cans white beans (cannellini or navy), drained and rinsed
- 1 tbsp red wine vinegar or lemon juice (to taste)
- 2 tbsp chopped parsley
Instructions
- Brown the sliced hot dogs in oil over medium-high heat in a Dutch oven.
- Remove hot dogs and sauté the onion, carrots, and celery in the same pot for 5–6 minutes until softened.
- Add garlic and cook for 30 seconds, then stir in spices (smoked paprika, cumin, salt, pepper).
- Pour in broth, diced tomatoes, and white beans. Return hot dogs to the pot.
- Simmer gently for 12–15 minutes to blend flavors.
- Finish with red wine vinegar or lemon juice and chopped parsley.
Notes
For thicker soup, mash a cup of beans into the pot. Adjust seasoning with vinegar or lemon juice for brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5–2 cups
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg