Spicy Veggie Soup Recipes

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SPICY VEGGIE CABBAGE SOUP

Just love this soup. I developed it to use up small quantities of veggies, and we fell in love with the flavors. For a less spicy soup, use regular italian sausage. For more heat, add some cayenne pepper and/or crushed red pepper flakes.

Provided by Phyllis Trinke Funk

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12



Spicy Veggie Cabbage Soup image

Steps:

  • Heat a stock pot over medium heat. Crumble sausage into the pot; cook and stir until completely browned, 5 to 7 minutes.
  • Pour chicken broth into the pot; add tomatoes, coleslaw mix, celery, potatoes, carrots, onion, garlic, bay leaves, salt, and pepper. Bring the liquid to a boil, reduce heat to medium low, and simmer until vegetables are tender, 45 minutes to 1 hour. Stir cream into individual servings.

Nutrition Facts : Calories 161.6 calories, Carbohydrate 17.8 g, Cholesterol 27.8 mg, Fat 7.8 g, Fiber 2.7 g, Protein 5.7 g, SaturatedFat 3.5 g, Sodium 829.1 mg, Sugar 2.2 g

2 (4 ounce) links hot Italian sausage, casings removed
2 quarts chicken broth
1 (14 ounce) can crushed tomatoes
½ (8.5 ounce) package coleslaw mix
3 stalks celery, sliced
2 large potatoes, diced
2 large carrots, sliced
½ large onion, diced
2 cloves garlic, crushed
3 bay leaves
salt and ground black pepper to taste
½ cup heavy whipping cream, or to taste

SPICY VEGETABLE SOUP

A soup that hits the spot no matter what time of year. You can add as many types of vegetable as you like. Cooking the raw vegetables with the oil and spices before you add any type of broth intensifies the flavor of the soup. Store bought broth works fine. Need to consider salt content when using store bought broth.

Provided by LOUISE GOLDEN

Categories     Stocks

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 16



Spicy Vegetable Soup image

Steps:

  • Begin first by dicing raw vegetables into required amounts making sure they are pretty much the same size.
  • In a large stock pot saute onion in vegetable oil.
  • Add carrots, potatoes, celery, spinach and all the spices(salt,chili powder, garlic salt, black pepper) cook until tender.
  • Add diced petite tomatoes and Ro-tel tomatoes with green chilies,.
  • corn, green beans, bay leaves and stock.
  • Add water if needed.
  • Bring to a boil and then simmer for two to three hours.
  • The last hour simmer with a lid on stock pot.

Nutrition Facts : Calories 215.7, Fat 3.8, SaturatedFat 0.8, Cholesterol 4.3, Sodium 803.9, Carbohydrate 39.7, Fiber 6.4, Sugar 6.4, Protein 8.9

1 tablespoon vegetable oil
1 diced onion
5 potatoes (about 2 cups diced)
2 carrots (about 1 cup diced)
celery (about 1 cup chopped)
14 1/2 ounces green beans
2 cups frozen corn
8 ounces fresh spinach
14 1/2 ounces petite diced tomatoes
10 ounces Ro-Tel diced tomatoes with peppers
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon black pepper
2 teaspoons salt
2 bay leaves
6 -8 cups chicken stock or 6 -8 cups beef stock

SPICY VEGETABLE SOUP

This thin soup has sweet, sour and spicy flavours. The coconut milk tones down the chilli! This recipe is from Indonesia. It's borrowed from "The World of Spice" and is posted for Zaar World Tour 2005.

Provided by Mrs B

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16



Spicy Vegetable Soup image

Steps:

  • Pour the boiling water over the desiccated coconut; leave to steep for 15 minutes to make coconut milk; strain to remove any fibers.
  • Heat the sunflower oil in a pan and add the onion, cook for 2-3 minutes until soft then stir in the garlic, ginger, chillies and turmeric; heat through to make a sticky paste, stirring to prevent burning.
  • Add the stock and coconut milk and heat through, then add the sugar, carrots, celery, leek and green beans; simmer gently for 30 minutes.
  • Add salt and soy sauce to taste; stir in lemon juice just before serving.

Nutrition Facts : Calories 120, Fat 5.2, SaturatedFat 1.8, Sodium 59.2, Carbohydrate 18.6, Fiber 3.1, Sugar 9.6, Protein 2

300 ml boiling water
4 tablespoons desiccated coconut
1 tablespoon sunflower oil
1 onion, thinly sliced
1 garlic clove, crushed
1 inch piece gingerroot, peeled and grated
2 green chilies, finely chopped
1 teaspoon turmeric
1 1/4 liters vegetable stock
2 teaspoons brown sugar
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 leek, thinly sliced
2 ounces green beans, chopped
salt (or soy sauce)
1 lemon, juice of

SPICY SOUTHWESTERN VEGETABLE SOUP

This is a hearty vegetarian soup that is perfect for cold rainy nights. It couldn't be easier to make and is delicious served with crunched up tortilla chips and some shredded cheddar or monterey jack cheese over the top.

Provided by bmarie

Categories     Clear Soup

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14



Spicy Southwestern Vegetable Soup image

Steps:

  • Heat the oil in the bottom of a soup pot. Cook the onions and bell pepper in the oil until tender.
  • Add the broth, tomatoes, beans and corn. Stir and bring to a boil.
  • Add the chiles, salt and pepper, cumin, chili powder and hot sauce. Stir.
  • Simmer for another 10 minutes and serve with cheese and tortilla chips on top.

Nutrition Facts : Calories 374.7, Fat 9.8, SaturatedFat 1.4, Sodium 1138.2, Carbohydrate 64.8, Fiber 16.1, Sugar 12.9, Protein 15

1 medium onion, diced
1 bell pepper, diced
2 tablespoons oil
1 (30 ounce) box vegetable broth
1 (28 ounce) can diced tomatoes
1 (14 1/2 ounce) can black beans
1 (14 1/2 ounce) can whole kernel corn
1 (4 ounce) can diced green chilies
salt and pepper
2 tablespoons cumin
1 tablespoon chili powder
hot sauce (I use Cholula and find it gives it an excellent flavor)
cheese (optional)
tortilla chips (to garnish) (optional)

SPICY VEGETABLE SOUP

Make and share this Spicy Vegetable Soup recipe from Food.com.

Provided by Faith lt3

Categories     Meat

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 8



Spicy Vegetable Soup image

Steps:

  • Brown beef and onions.
  • Mix all ingredients into crockpot.
  • Heat on low 8 hours.

1 lb ground beef (I used vegetarian)
1 cup chopped onion
1 (30 ounce) jar meatless spaghetti sauce
3 1/2 cups water
1 lb frozen vegetables
1 cup celery, chopped
1 (10 ounce) can diced tomatoes with green chilies
1 dash pepper, to taste

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