Best Spicy Tomato And Bean Soup Recipes

SPICY CHIPOTLE BLACK BEAN, CHICKEN AND TOMATO SOUP

Steps:

• Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
• Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until heated thoroughly.
• Remove from heat; stir in olive oil. Serve into bowls and top with sour cream and cilantro.

SPICY SAUSAGE, BEAN / LENTIL, AND TOMATO SOUP

Steps:

• Heat 2 tsp. olive oil, add chopped onion and celery and saute until it's just starting to brown, about 5 minutes. Add minced garlic and saute 1 minute more, then add red pepper flakes, dried thyme, dried oregano, and ground fennel seed and saute 1 minute more. Cook beans / lentils separately with combo of water and chicken broth. When tender add onions. Add the rest of the chicken stock, diced tomatoes and juice, and bay leaves to the soup pot. Heat soup until it's barely boiling, then reduce heat. Add 2 tsp. more olive oil to pan that had onions, squeeze turkey sausage out of casings and saute until the sausage is nicely browned, breaking it apart with a metal turner as it cooks. (You may need a bit more olive oil if you don't use a non-stick pan.) Add browned sausage to soup pot, then deglaze the pan with 2 cups of the chicken stock, scraping the browned sausage bits off the bottom of the pan, and add that to soup pot. When lentils are soft, remove about 1/3 of soup mixture and use an immersion blender, food processor, or blender to puree the mixture until it's very smooth, about 2 minutes. (Be very careful with the hot soup if you use a food processor or blender.) Taste soup, season to taste with salt and fresh ground black pepper, and serve hot, garnished with chopped parsley if desired. This soup freezes well, so you might want to make a double batch and freeze some for lunches to take to work.

SPICY TOMATO AND BEAN SOUP

Steps:

• Coat a large pan with cooking spray.
• Heat and add the leek and garlic, stirring until the leek is soft.
• Add the tomatoes, carrot, chili and chicken stock.
• Simmer for 20 minutes.
• Add the Worcestershire sauce, butter beans and green beans and cook for a further 3 minutes.
• Stir through the chopped parsley before serving.

SPICY TOMATO AND WHITE BEAN SOUP

Steps:

• Combine 1 cup broth, chili powder, cumin, and beans in a Dutch oven over medium-high heat.
• Combine remaining broth, poblano, and onion in a food processor; pulse until vegetables are chopped.
• Add onion mixture to pan.
• Add tomatoes and cilantro to food processor, and process until coarsely chopped.
• Add tomato mixture to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are tender.
• Remove from heat; stir in juice, olive oil, and salt. Garnish with cilantro sprigs, if desired.
• Serve with a big bowl of tortilla chips and dip chips into soup! YUM!

SPICY TOMATO AND BEAN SOUP

Steps:

• In a large saucepan, saute onion and garlic until translucent.
• Add rest of ingredients except for the sour cream. Mix well. Bring to a boil, then reduce heat and simmer for 20 minutes. Put soup into bowls and top with sour cream.