Best Cold Spicy Vegetable Soup Take A Look No Cook Recipes

SPICY VEGETABLE SOUP - DIABLO STYLE

Steps:

• In a large stock pot saute' onion, bell pepper, garlic, celery, carrots, and potatoes for about 5 minutes.
• Add your ground meat, red pepper flake, salt and pepper until the meat is browned.
• Add the remaining cans of vegetables, broth, and ingredients.
• Bring up to a rapid boil for about 15 minutes stirring to make sure it doesn't scorch.
• Then simmer or about one hour or until all vegetables are tender.
• This is great served over rice or by itself with cornbread or crackers.

SPICY VEGETABLE SOUP

Steps:

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

COLD VEGETABLE SOUP

Steps:

• Put all ingredients in a blender. Begin briefly on ice crusher mode to break up the strawberry and peas--I wouldn't go beyond 30-45 seconds.
• After frozen items are broken up, add the spices. Feel free to experiment with whatever flavors strike your fancy.
• Switch to pulse mode, and then alternate between pulse and blend until the drink is thick enough to suit.
• When done, pour soup into a bowl and garnish with flax seeds(they can be sprinkled on top, or mixed in thoroughly for an added crunch).
• The ingredient amounts are approximations, so feel free to add a little more of this or a little less of that if it seems necessary.
• If you want a more substantial soup, want increase fiber intake, or accidently added too much liquid, try adding a tablespoon or two of ground flax seeds during the pulse & blend stage.

SPICY VEGETABLE SOUP

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.

SPICY SOUTHWESTERN VEGETABLE SOUP

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.

COLD, SPICY, VEGETABLE SOUP (TAKE A LOOK NO COOK)

Steps:

• Put all soup ingredients into blender and blend till smooth.
• You can serve as is or chill for an hour.
• Top with 1 teaspoon of a mixture of every finely diced tomato, celery, and onions or herbs like basil or cilantro, and lime slices and serve in a margarita glass.