SPICY BEAN SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 10 servings
Number Of Ingredients 25
Steps:
- Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
- Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.
SPICY GARBANZO SOUP
Make and share this Spicy Garbanzo Soup recipe from Food.com.
Provided by Parsley
Categories Clear Soup
Time 33m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil. Saute the onion, red pepper, garlic and jalepeno (if using it) for several minutes until tender.
- Add cumin, cayenne, and cilantro; stir and cook for about 1 minute.
- Add broth, garbanzos, corn, and tomatoes. Heat to a boil.
- Reduce heat and simmer on low for about 20 minutes.
- Serve in bowls and dallop with some sour cream, if desired.
GARLIC SOUP
Provided by Marian Burros
Categories dinner, quick, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, heat the olive oil and add garlic and thyme. Saute until garlic is soft and translucent, about 6 minutes.
- Add chicken stock, and bring to a boil over high heat. Reduce the heat to medium, and simmer until the liquid is reduced by half and the garlic is very tender, about 15 minutes.
- Season to taste with salt and pepper. In a small bowl, combine eggs and vinegar, and beat with a fork until well blended. Whisk into soup, and stir until soup has thickened. Serve hot.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 3 grams, Sodium 1048 milligrams, Sugar 6 grams, TransFat 0 grams
SPICY GREEN GARLIC CHICKEN SOUP
This rustic soup features green garlic, a delicious seasonal specialty that comes to the market in early spring. The tender shoots are as small as scallions or tiny leeks. Left in the ground, they will grow to be full-sized heads of garlic by mid-summer, but these young specimens are wonderful, with a mild but distinct garlic flavor. If you can't find them, wild ramps make a good substitute. Otherwise, make this soup with 6 to 8 sliced cloves of regular garlic. The raw tomatillo salsa adds a welcome note of acidity and crunch. You can make it as spicy as you like by varying the amount of jalapeño.
Provided by David Tanis
Categories dinner, soups and stews, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season chicken legs generously with salt and pepper. Pour olive oil into a Dutch oven or similar pot over medium-high heat. Add chicken legs and brown well, about 3 minutes per side. Remove and set aside. Add diced yellow onion and cook, stirring frequently, until browned and softened, about 5 minutes. Add carrots, celery, bay leaf and clove and return chicken to pot.
- Add 10 cups water and 1 tablespoon kosher salt. Bring to a boil. Reduce heat to a simmer and cook until chicken is tender, but not falling off the bone, about 1 hour. Turn off heat and skim fat from surface of broth. (May be prepared up to this point several hours ahead, or up to a day in advance, and refrigerated.)
- While chicken is cooking, prepare the green garlic shoots: peel tough outer layers and roots, then rinse well. Split shoots lengthwise and chop both white and tender green parts. Set aside.
- Make the tomatillo salsa: drain diced white onion and transfer to a small bowl. Add tomatillo, jalapeño, lime juice and a little salt and stir together.
- Just before serving, reheat soup, add chopped green garlic to pot and simmer 5 minutes. To serve, put one chicken leg in each bowl (alternatively, remove meat from bone and shred) and ladle soup over it. Pass tomatillo salsa and lime wedges at the table.
Nutrition Facts : @context http, Calories 820, UnsaturatedFat 37 grams, Carbohydrate 21 grams, Fat 58 grams, Fiber 6 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1571 milligrams, Sugar 9 grams, TransFat 0 grams
SWEET AND SPICY CALABAZA SOUP WITH GARLIC MOJO
Steps:
- In a glass bowl, combine all the ingredients for the mojo and stir together. Cover and refrigerate for up to 4 hours before using. Preheat the oven to 350 degrees. Place the calabaza cut side down on a baking sheet and bake for about 30 minutes. Meanwhile, in a large soup pot melt the butter over medium heat. Add the onions and cook for about 10 minutes, or until the onions are softened. Add the plantain and cook for 5 minutes more, then add the cumin, coriander, salt and pepper. Stir together for 3 minutes more. Add the chicken stock, increase the heat to high and bring to a boil. Cover the pot and reduce the heat to medium. Remove the calabaza from the oven and, when cool enough to handle, scoop out the flesh, break it into small pieces and add to the soup. Add the apple juice and simmer for 30 minutes more, until the plantain is tender. Pour the soup through a strainer into another large pan. Transfer the solid ingredients to a food processor and puree until smooth, scraping down the sides of the bowl as necessary. Add the puree to the liquid mixture, stir to combine, and heat through over medium heat. If you prefer a thicker consistency, remove the cover and simmer until slightly thickened. Serve in shallow heated bowls, with a teaspoon or 2 of the mojo swirled into the center.
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- In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
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