Hearty Spicy Tomato Vegetable Soup Recipes

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HEARTY SPICY TOMATO VEGETABLE SOUP



Hearty Spicy Tomato Vegetable Soup image

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

Provided by FoodisGood

Categories     Beans

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 (16 ounce) can pinto beans
2 carrots
1 cup beans, cut into inch long pieces
1 leek
3 garlic cloves
1 small Spanish onion
1 small ripe tomatoes (optional)
1 (12 ounce) packet soft tofu
1 cup strained tomatoes
1 cup vegetable broth
1 1/2 cups water
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon cumin powder
2 tablespoons olive oil
1 lemon, juice of
cilantro

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!

Nutrition Facts : Calories 323.1, Fat 11, SaturatedFat 1.6, Sodium 620.7, Carbohydrate 42.9, Fiber 12.7, Sugar 5.5, Protein 17.2

HEARTY TOMATO SOUP



Hearty Tomato Soup image

Learn how to prepare this hearty and easy Tomato soup. This traditional tomato soup is, by far, one of the easiest and most rewarding soup recipes out there. The Soup has a delicate consistency and it is a great addition to a healthy living Add parsley for an extraordinary flavor! Learn more about our recipes at onthecuttingfloor.com

Provided by Daniela G.

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

5 medium size tomatoes
1 medium size red onion
1 1/2 cups vegetable broth
1 teaspoon flour
2 tablespoons margarine
1/4 cup cheddar cheese
1/4 cup parsley
2 cloves or 2 garlic
1/2 teaspoon salt and pepper, to taste

Steps:

  • Cut each tomato into four pieces.
  • Slice the onion thinly.
  • Add margarine to a medium size saucepan and let it melt at medium heat.
  • After that, add the onion and the tomatoes to the saucepan and cook for about 5 min.
  • Sprinkle salt and pepper to taste.
  • When the onions are cooked, add the 1 small teaspoon of flour and mix well, cook it for 2 more minutes.
  • Now, slowly add the vegetable broth to the mixture and whisk to avoid lumps on the soup.
  • Let it boiled and reduce the heat to simmer for 15 minutes.
  • Add half of the parsley leaves to the soup and pour it to your food processor, and liquefy it.
  • Pour the soup again to your sauce pan and add the cheese.
  • If you wish, place 3 to 4 parsley leaves to the top of the soup for decoration.

TOMATO VEGETABLE SOUP



Tomato Vegetable Soup image

A savory vegetable soup with a wide range of beans, veggies, and flavor. I make this soup in a large quantity for two reasons: 1) I have a large family (5 people, plus usually one guest per night, including one or more teenagers.) 2) Leftovers are my friend! But feel free to cut the recipe in half so you won't have to figure out to do with a zillion cups of leftover soup! XD

Provided by Shakespearette

Categories     Stocks

Time 50m

Yield 16 cups, 8-10 serving(s)

Number Of Ingredients 14

1 yellow onion
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
2 tablespoons olive oil
2 cups of diced golden potatoes
2 cups of diced carrots
2 cups frozen corn
2 cups frozen black-eyed peas
1 (14 ounce) can kidney beans
1 1/2 cups celery
8 cups chicken broth
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can stewed tomatoes
1 (6 ounce) can tomato paste

Steps:

  • Dice onions.
  • Sauté onions in pan with olive oil, salt, and pepper until translucent.
  • Set aside.
  • Dice potatoes, celery, and carrots.
  • Set aside.
  • Bring chicken broth and crushed tomatoes to a simmer.
  • Add tomato paste, whisk until smooth.
  • Add potatoes, carrots, corn, peas, beans, celery, and stewed tomatoes.
  • Cook on low for 30 minutes, or until carrots and potatoes are soft.
  • Serve.

Nutrition Facts : Calories 307.6, Fat 6.2, SaturatedFat 1.1, Sodium 1891.3, Carbohydrate 51.8, Fiber 10.2, Sugar 12.8, Protein 15.8

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