SPICY SOUP
This is a great soup that I got while visiting Houston. It has quickly become a family favorite!
Provided by Behr
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan over medium heat; cook and stir celery and garlic until garlic is fragrant, about 5 minutes.
- Stir in flour to make a roux; cook for 1 minute.
- Stir in chicken broth, broccoli, cauliflower, peanut butter, salt, and red pepper flakes. Simmer for 15-20 minutes.
- Mix in green onions and heavy cream just before serving.
Nutrition Facts : Calories 141.7 calories, Carbohydrate 9.1 g, Cholesterol 22.9 mg, Fat 10.8 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 4.9 g, Sodium 218.1 mg, Sugar 2.6 g
CATHERINE'S SPICY CHICKEN SOUP
This is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy!
Provided by AUNTTAF
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 19
Steps:
- In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
- In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
Nutrition Facts : Calories 472.6 calories, Carbohydrate 50.3 g, Cholesterol 81.8 mg, Fat 15.3 g, Fiber 10.1 g, Protein 39.6 g, SaturatedFat 5.2 g, Sodium 2436.4 mg, Sugar 14.5 g
SPICY POTATO SOUP
My sister-in-law passed this kid-friendly recipe to me. Since she prefers her foods much spicier that we do, I cut back on the heat by reducing the amount of hot pepper sauce. Feel free to increase it or add your favorite herbs if you want more kick.- Audrey Wall, Industry, Pennsylvania
Provided by Taste of Home
Time 1h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
Nutrition Facts : Calories 159 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 764mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
DAL ADAS (SPICY RED LENTIL TAMARIND SOUP)
As with all culinary traditions, southern Iranian cuisine has been influenced by the cooking of neighboring regions. Spicy and warming, dal adas is a popular southern Iranian red lentil soup or stew reminiscent of Indian masoor dal. It bursts with flavor from plenty of garlic and spices, and tickles with heat from ground cayenne. The dish is brightened with tamarind, an ingredient commonly used in the south of Iran to add the requisite Iranian tang to dishes. For ease, use tamarind concentrate, which can be found at most Middle Eastern, Asian and Latin markets, plus many supermarkets. Dal adas can be served as a soup, as done here, with a side of flatbread. If you prefer to serve it as a stew over rice, reduce the water amount by about one cup.
Provided by Naz Deravian
Categories dinner, soups and stews, main course
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat the ghee or oil over medium-high. Add the onion, reduce the heat to medium and cook the onion, stirring occasionally, until golden and a little browned around the edges, 10 to 12 minutes. Reduce heat to medium-low, add the garlic, ginger and cilantro stems. Add a little more ghee or oil if your pot seems dry. Season with a pinch of salt and cook, stirring frequently, until fragrant and softened, 3 to 5 minutes.
- Stir in the cumin, turmeric and cayenne and cook until fragrant, about 1 minute. Add the tomato paste and cook in the oil to take off its raw edge and deepen its color, stirring frequently and taking care not to burn the paste, about 1 minute.
- Add the lentils and stir to combine. Add 8 cups of water and season with salt (about 1½ tablespoons) and black pepper to taste. Partially cover, raise the heat to high and bring to a boil. Cover completely, reduce heat to medium-low and simmer, stirring occasionally to make sure nothing sticks to the bottom of the pot, until the lentils soften, about 15 minutes.
- Reduce the heat to low and stir in the cinnamon. Add the tamarind paste or lime juice, 1 tablespoon at a time, tasting as you go to ensure it hits just the right bright and tangy notes to balance the heat. Taste and adjust seasoning as needed, then cover and simmer for 10 minutes more, until all the flavors meld.
- Garnish with the reserved cilantro leaves and serve with flatbread or rice, if desired.
GRANNY'S SPICY SOUP
My mother makes the best soups around and has become known to others as "The Soup Lady". When my kids ask me to make Granny's soup, I'm happy to oblige.
Provided by Taste of Home
Categories Lunch
Time 3h25m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 10
Steps:
- Place chicken and water in a large soup kettle. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours or until chicken falls off bone. , Strain broth; return to kettle. Allow chicken to cool; debone and cut into chunks. Skim fat from broth. Return chicken to broth along with celery, carrots and onion. , Place pickling spices in a tea ball or cheesecloth bag; add to soup. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove spices; add salt if desired, bouillon, pepper and noodles. Cook for 10-15 minutes or until noodles are tender.
Nutrition Facts : Calories 114 calories, Fat 3g fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 74mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
HOT SPICY SOUP
This soup is like the hot and tangy Tom Yum soup served in Thai restaurants. If your grocer doesn't carry lemongrass, use 1/2 tsp finely grated lemon rind. Make ahead and let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate up to 2 days.
Provided by franrobson
Categories Catfish
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In saucepan bring chicken stock, water, gingerroot, garlic, hot peppers and sugar to boil.
- Reduce heat and simmer 5 minutes.
- Strain through a fine sieve and return to pot.
- Trim dry ends off lemongrass and peel away any tough outer leaves.
- Cut into 1" lengths and add to pot.
- Add fish, corn, mushrooms and green onions.
- Bring to simmer and simmer for 3 minutes or unt9il fish flakes easily.
- Stir in red pepper, coriander, lime rind and juice.
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