Midwest Harvest Garden Soup with Smoked Paprika
A hearty, slow-simmered soup featuring locally sourced vegetables and a smoky depth from paprika, embodying the Midwest's farm-to-table spirit. This midwestern-inspired slow cooker (vegetarian) ready in about 45 minutes pairs chopped Kale, diced Carrots, medium, finely chopped Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, chopped Kale
- 1 cup, diced Carrots
- 1 medium, finely chopped Onion
- 4 cups Vegetable broth
- 1 tsp Smoked paprika
- 1 can (15 oz), drained and rinsed Chickpeas
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, then add chopped onion and sauté for 5 minutes until translucent and sweet.
- Step 2: Stir in diced carrots and cook for 3 minutes until slightly softened, then add smoked paprika and cook for 1 minute until fragrant and aromatic.
- Step 3: Add vegetable broth, chickpeas, and chopped kale to the pot, bring to a gentle simmer, and cook uncovered for 20 minutes until carrots are tender and flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Midwest Harvest Garden Soup with Smoked Paprika take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Midwest Harvest Garden Soup with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped kale from drying out.
Can I substitute ingredients in Midwest Harvest Garden Soup with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Midwest Harvest Garden Soup with Smoked Paprika for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Midwest Harvest Garden Soup with Smoked Paprika vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
