Best Spicy Vegetable Soup Recipes

SPICY VEGETABLE BEEF SOUP

Steps:

• Trim fat from roast and cut into 1 inch cubes. Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender. Pour in broth, tomatoes and water. Stir in mixed vegetables, mushrooms and celery. Season with oregano, thyme, basil, parsley and cayenne. Bring to a boil, then reduce heat, cover and simmer 75 minutes.
• Stir in pasta and cook 10 minutes more, until pasta is tender.

SPICY BLACK BEAN VEGETABLE SOUP

Steps:

• In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
• Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

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 AND CREAMY VEGETABLE SOUP

Steps:

• Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
• Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.

SPICY LENTIL VEGETABLE SOUP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
• Bake in the preheated oven until limp, 30 to 40 minutes. Turn the peppers over halfway through cooking. Once ready, place the peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop the peppers
• Meanwhile, bring the water and lentils to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes. Drain, rinse, and set aside.
• Heat the olive oil in a large saucepan over medium heat. Stir in the carrot, onion, and broccoli; cook and stir until the onion has softened, about 5 minutes. Pour in some of the vegetable broth, cover, and steam the vegetables until tender. Pour in the remaining vegetable broth and chopped peppers; season with the red pepper flakes, ginger, black pepper, thyme, and sage. Simmer until the flavors come together and the vegetables are very tender, about 20 to 30 minutes. Add water if needed to maintain your desired consistency. Stir in the cooked lentils until hot.
• If desired, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

SPICY THAI VEGETABLE SOUP

Steps:

• Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
• Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
• Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

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.

SPICY BEEF VEGETABLE SOUP

Steps:

• Sauté meat in oil, till brown, add onions and garlic and then sauté till onion is cooked.
• In large pot add all other ingredients except the pasta.
• Bring to a boil, add your meat and onions.
• Reduce heat, cover and simmer for 1 hour.
• Add pasta and cook for 10 minutes or until pasta is cooked.

SPICY GROUND BEEF AND VEGETABLE SOUP

Steps:

• In a skillet; brown ground beef, onions and garlic.
• Drain off any fat.
• Combine meat mixture and remaining ingredients in slow cooker.
• Stir to mix.
• Cook over low heat 7-9 hours.

SPICY VEGETABLE-GROUND BEEF SOUP

Steps:

• Cook first 4 ingredients in a Dutch oven over medium-high heat until meat is browned and vegetables are tender, stirring until meat crumbles; drain.
• Stir spaghetti sauce and next 5 ingredients into beef mixture; bring to a boil.
• Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
• Add mixed vegetables and diced tomatoes with green chiles to beef mixture; return mixture to a boil.
• Cover and simmer 15 minutes or until vegetables are tender, stirring occasionally.

SPICY CHICKEN VEGETABLE SOUP

Steps:

• Bring chicken broth, onion, and garlic to a boil in a large pot. Reduce heat to low. Add chicken thighs; simmer until juices run clear, about 10 minutes. Add mixed vegetables, tomatoes, turnips, okra, oregano, red pepper flakes, salt, and pepper. Simmer, stirring occasionally, until flavors combine, about 30 minutes.

HEARTY SPICY TOMATO VEGETABLE SOUP

Steps:

• Wash and drain pinto beans.
• Peel and cut carrots into inch long pieces.
• Mince garlic, dice leek and onion.
• Saute leek, onion and garlic in the olive oil. When the leeks and onion become soft, add the carrots and beans, saute for about five minutes. Add the spices and salt. Then add the beans and the strained tomatoes. Mix well for about a minute, then add the broth and the water. Bring to boil.
• Simmer the soup for about 20 minutes or until the vegetables are cooked.
• Dice the tomato and the tofu. Add to the soup and simmer for about 5-10 minute.
• Take the soup of the heat. Add the lemon juice. Garnish with few sprigs of fresh cilantro. Serve hot and enjoy!

SPICY CHICKEN VEGETABLE SOUP

Steps:

• Heat the oil in a large pan and soften the onions, garlic, ginger and chilli for 3-4 minutes.
• Increase the heat slightly and add the leeks and potatoes.
• Season with salt and pepper, cover and let cook for about 5 minutes, stirring occasionally, until the leeks begin to soften.
• Stir the chicken and cook until it browns in patches.
• Now add the peppers and the stock.
• Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes until the chicken is tender and cooked through and the potatoes are also cooked.
• Taste and adjust the seasoning before serving.
• Sprinkle over some coriander.
• You may also like to add a bit of lemon juice.

SPICY VEGETABLE BEEF CHILI SOUP

Steps:

• Brown ground beef with onion and drain.
• Add all remaining ingredients.
• Simmer and serve!

SPICY HAMBURGER VEGETABLE SOUP

Steps:

• In a large stock pot add carrots, potatoes, old bay seasoning and enough water to boil, and boil for 10 minute.
• Meanwhile brown ground beef and drain off any fat.
• Once potatoes and carrots have boiled for 10 mins add.
• beef,corn,greenbeans,peas,V8 juice and salt and pepper to taste, Bring to boil again then simmer for 15 minutes.

SPICY PORK SAUSAGE AND VEGETABLE SOUP

Steps:

• 1. In a Heavy 6 quart stockpot, heat oil on medium heat. Add Ground sausage. Using a potato masher to break up meat until no longer pink. Add in a pinch or two of red pepper flakes. Stir.
• 2. Add in tomatoes and vegetables, and water. Cook until vegetables are somewhat soft.
• 3. Add in cubed potatoes. Simmer until potatoes are soft.
• 4. Next add in Chicken stock. Stir. simmer until ready to serve

SPICY ROASTED VEGETABLE SOUP WITH TOASTED TORTILLAS

Steps:

• Make soup base:
• Preheat broiler. Line baking sheet with heavy-duty foil. Place tomatoes close together on prepared sheet. Broil close to heat source until blackened in spots, turning once with tongs, about 2 minutes per side. Transfer tomatoes to plate and cool. Place onion halves close together on same sheet. Broil until surfaces are charred, turning once with tongs, about 4 minutes per side. Set aside and cool.
• Heat cast-iron skillet over medium-high heat 2 minutes. Using tongs, place cinnamon strip, peppercorns, garlic cloves, and jalapeño chili in hot skillet, preferably cast iron. Toast until fragrant and charred, turning and stirring occasionally, about 2 minutes for cinnamon and peppercorns and 8 minutes for garlic and jalapeño. Transfer all to plate. Place tortilla halves in same hot skillet. Toast until browned in spots and crisp, pressing often with spatula, about 3 minutes per side. Transfer tortillas to plate; cool, then break into very small pieces.
• After the charred tomatoes have cooled, peel, halve crosswise, and spoon out the seeds. Cut away most of charred surface from broiled onions and then chop. Peel garlic cloves. Stem, quarter, seed and devein jalapeño chili. Place tomatoes, onions, garlic, jalapeño chili, and chipotle chilies in processor. Finely grind cinnamon, peppercorns, and toasted tortillas in spice mill or coffee grinder; add to processor. Blend soup base until smooth, about 5 minutes.
• Finish soup:
• Heat oil in heavy large pot over medium-high heat 2 minutes. Add soup base from processor, oregano, and cumin. Cook (sear) until base thickens enough to leave path when spoon is drawn through, stirring occasionally, about 10 minutes. Add 5 cups water, squash, potatoes, and 1 teaspoon salt; bring soup to boil. Reduce heat to medium, cover, and simmer until vegetables are almost tender, about 15 minutes. Add garbanzo beans with liquid, green beans, and corn. Cover; simmer until all vegetables are tender, about 5 minutes longer. Mix in cilantro; season with pepper and more salt, if desired.
• Toast tortillas directly over gas flame or electric burner until browned in spots but still soft, about 40 seconds per side. Wrap in foil; keep warm.
• Ladle soup into bowls. Serve with lime wedges and warm tortillas.
• Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are sold at Latin American markets, specialty foods stores and some supermarkets.

SPICY GREEN VEGETABLE SOUP

Steps:

• FIrst do all your prep work, chop everything up, leave the cilantro to chop at the end. Heat olive oil in a large soup pot over med-high flame. Saute garlic and onions until fragrant. Toss in white part of scallion and leeks, saute until fragrant. Add celery, saute for another couple minutes. Add 8-10 cups of water, 2 cups at a time. Season with a few large pinches of sea salt, some fresh pepper and 2 bay leaves, bring to a boil. Cover and simmer for 20 minutes. After 20 minutes add bok choi stalks only. Cook for another 5. Add bok choi leaves and/or any other green leafy veg (kale, spinach..) and chopped cilantro. Taste and adjust salt and pepper. Simmer for another couple minutes. Taste one more time, should be spicy from all the onions and garlic and peppery with the perfect touch of salt. Prepare some basmati rice on the side. Optional, add a spoon of rice to the soup once plated. Garnish with cubed avocado. squeeze fresh lemon on avocado and top with a pinch of sea salt and pepper. Eat and feel great.

GAENG KHAE(SPICY THAI VEGETABLE SOUP)

Steps:

• Chile Paste:.
• Soak chiles in a bowl of boiling water 30 minutes. Drain, pat dry, and finely chop.
• Combine garlic and salt in mortar, and pound with pestle(or food processor). Add lemongrass, shallots, miso and chiles, pounding and crushing after each addition to make a thick paste(or use food processor).
• Soup:.
• Bring the broth to a boil in a saucepan over high heat. Stir in soy sauce and chile paste.
• Add greens, fennel, and mushroooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium low, and simmer 5 minutes.
• Add tofu, and cook 2 more minutes.
• Stir in arugula, mint and parsley. Simmer 1-2 minuttes, or until herbs wilt. Enjoy!

CROCK POT SPICY VEGETABLE SOUP

Steps:

• In a skillet coated with cooking spray; cook onions and garlic. Transfer into crock pot.
• Combine all other ingredients. Stir to mix.
• Cook over low heat 7-9 hours.