Spiced Vegetable And Banana Soup Recipes

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SPICY BLACK BEAN VEGETABLE SOUP



Spicy Black Bean Vegetable Soup image

Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
¼ teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

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.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 26.9 g, Fat 3.4 g, Fiber 7.8 g, Protein 7.6 g, SaturatedFat 0.4 g, Sodium 683.4 mg, Sugar 4.3 g

SPICED CARAMEL-BANANA SMOOTHIES



Spiced Caramel-Banana Smoothies image

Whip up a spicy smoothie in just minutes with yogurt, soymilk, ice cream topping and banana.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 10m

Yield 2

Number Of Ingredients 9

1 container (6 oz) Yoplait® Thick & Creamy crème caramel low-fat yogurt
1 ripe medium banana, cut into chunks
1 1/4 cups soymilk
1 tablespoon caramel fat-free topping
1 1/2 cups crushed ice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves

Steps:

  • In blender or food processor, place ingredients. Cover; blend on high speed about 1 minute or until smooth.
  • Pour into 2 glasses. Serve immediately.

Nutrition Facts : Calories 190, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 2 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 24 g, TransFat 0 g

SPICY VEGETABLE BEEF SOUP



Spicy Vegetable Beef Soup image

Get ready for the many compliments you'll receive serving this fabulous, stick-to-your-ribs soup. I gave an old favorite a spicy twist by adding cayenne pepper. You will love it on a cold winter evening!

Provided by KATHY S

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 16

1 pound rump roast
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14 ounce) can beef broth
1 (14 ounce) can stewed tomatoes
1 quart water
1 (16 ounce) package frozen mixed vegetables, thawed
4 mushrooms, sliced
2 stalks celery, chopped
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon ground cayenne pepper
6 ounces rotelle pasta

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.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 28.6 g, Cholesterol 34.6 mg, Fat 12.6 g, Fiber 4.1 g, Protein 17.4 g, SaturatedFat 4 g, Sodium 337.4 mg, Sugar 3.4 g

SPICED VEGETABLE AND BANANA SOUP



Spiced Vegetable and Banana Soup image

This is one of the best soups I have ever made. It has a wonderful and complex flavour. I highly recommend it. From Bon Appetit. I did not use canned pumpkin but made my own puree in the microwave.

Provided by Wendys Kitchen

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 19

1 1/2 tablespoons butter
3/4 cup chopped carrot
3/4 cup chopped celery
3/4 cup chopped ripe banana
1/2 onion, chopped
1 garlic clove, minced
1 bay leaf
1 whole clove
5 cups low sodium chicken broth
2 cups canned pumpkin puree
3/4 cup light coconut milk
1/4 cup sweetened condensed milk
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon crumbled dried sage
1/4 teaspoon ground allspice
1/4 teaspoon yellow curry powder
1/4 cup chopped fresh cilantro

Steps:

  • Melt butter in heavy large pot over medium-high heat.
  • Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes.
  • Discard bay leaf.
  • Transfer mixture to processor and blend until smooth.
  • Return mixture to pot. Add broth and all remaining ingredients except cilantro.
  • Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly.
  • Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.).
  • Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.

Nutrition Facts : Calories 105.6, Fat 4.2, SaturatedFat 2.3, Cholesterol 9, Sodium 88.3, Carbohydrate 14.6, Fiber 1.3, Sugar 8.5, Protein 4.5

SPICY BANANA SOUP



Spicy Banana Soup image

Bananas with a kick to it. I had this at a friends house it was really quite tasty. Very easy and quick to make.

Provided by Marlitt

Categories     Oranges

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 onion
1 chili pepper
2 tablespoons sunflower oil
1/2 cup orange juice
1 teaspoon orange zest
2 cups vegetable broth (I used bouillon and water)
1/2 cup ketchup
3 bananas (ripe unblemished)
3 tablespoons grated unsweetened coconut

Steps:

  • Peel and dice onion.
  • Clean and dice the chili pepper.
  • Heat 1 Tbsp oil in a meium sauce pan and sauté onion and pepper until soft but don't brown.
  • Add orange juice, zest, and 2 cups vegetable broth.
  • Stir in the ketchup.
  • Cover pot bring to boil, low heat to medium and cook for 5 minutes.
  • Add two of the bananas to the soup and puree.
  • In a dry frying pan roast the grated coconut, until lightly browned, then let cool slightly on a plate.
  • Peel and slice the last banana, coat with the coconut by pressing the banana slices slightly and turning then pressing again.
  • In a frying pan heat 1 tbsp oil, then fry the coated banana slices on both sides.
  • To serve laddle the soup into bowls then float the fried banana slices on top, sprinkle any left over coconut on top. Can garnish with finely sliced chili pepper rings and fine herbs.
  • Enjoy.

Nutrition Facts : Calories 308.2, Fat 15, SaturatedFat 7.2, Cholesterol 1.2, Sodium 746, Carbohydrate 43.9, Fiber 5, Sugar 24.4, Protein 4.4

SPICY AND CREAMY VEGETABLE SOUP



Spicy and Creamy Vegetable Soup image

This is my take on a Tuscan favorite.

Provided by nuttyflower

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h20m

Yield 10

Number Of Ingredients 19

1 tablespoon olive oil
½ white onion, chopped
½ cup diced carrot
½ cup diced celery
4 large cloves garlic, finely chopped
2 bay leaves
1 tablespoon chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried dill weed
6 cups water
3 tablespoons chicken soup base
1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup peeled and cubed potatoes
½ cup fresh green beans, trimmed and snapped
1 tablespoon olive oil
1 (8 ounce) package fresh mushrooms, sliced
½ cup heavy whipping cream
½ bunch kale, stemmed and chopped

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.

Nutrition Facts : Calories 120 calories, Carbohydrate 10.9 g, Cholesterol 17.4 mg, Fat 7.8 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 837 mg, Sugar 1.8 g

MOROCCAN-SPICED VEGETABLE BEEF SOUP



Moroccan-Spiced Vegetable Beef Soup image

Provided by Molly O'Neill

Categories     dinner, project, side dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 22

1 tablespoon canola oil
2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
2 teaspoons dry mustard
12 cups beef broth, plus reserved meat (see recipe)
Kosher salt and freshly ground pepper to taste
15 shallots, peeled
12 medium carrots, peeled and cut into 1 1/2-inch lengths
3 tablespoons unsalted butter, melted
3/4 teaspoon kosher salt
Freshly ground pepper to taste
6 large red potatoes, scrubbed and cut into large chunks
1 1/2 teaspoons kosher salt
1 tablespoon unsalted butter
1 1/2 tablespoons chopped cilantro
Freshly ground pepper to taste
1 1/2 cups plain low-fat yogurt
1/4 cup Dijon mustard
1 tablespoon ground cumin
1/8 teaspoon cayenne
1/8 teaspoon kosher salt
1 tablespoon chopped cilantro

Steps:

  • To make the soup, heat the oil in a large pot over low heat. Add the coriander, cumin and mustard and cook, stirring constantly, for 30 seconds. Add the broth, raise heat and simmer for 20 minutes. Reheat before serving and add salt and pepper to taste.
  • To make the carrots, preheat the oven to 425 degrees. In a shallow baking pan, toss the shallots and carrots with 3 tablespoons butter, salt and pepper and roast, stirring occasionally, until the shallots are soft and the carrots are browned and tender, about 40 minutes. Set aside.
  • Meanwhile, place potatoes in a saucepan with 1/2 teaspoon salt, cover with cold water. Boil until tender, about 8 minutes. Drain and toss with 1 tablespoon butter, cilantro, 1 teaspoon of salt and pepper. Set aside.
  • In a small bowl, mix together the yogurt, mustard, cumin, cayenne and salt. Place the reserved meat, the carrots, the potatoes and the yogurt in separate bowls. Garnish the yogurt with cilantro. Ladle the soup into 6 bowls. Serve, passing the condiments separately.

BANANA SOUP!



Banana Soup! image

A chilled soup that is creamy and smooth! Great for a hot summer day! African origin, but bananas grow in the tropics and so this recipe is Caribbean and Southern too!

Provided by Sharon123

Categories     Breakfast

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

2 cups milk
1/2 cup heavy cream
2 large ripe bananas
1/4 teaspoon nutmeg
1/2 tablespoon lemon juice

Steps:

  • Combine all ingredients in a blender and process until very smooth. Chill in the fridge for about 1/2 hour. Serve in bowls and enjoy!

TANZANIAN CURRIED CHICKEN-BANANA SOUP



Tanzanian Curried Chicken-Banana Soup image

Spicy, sweet, aromatic, and succulent all at once.This is a wonderful soup, reflective of the hot African sun of its origin.

Provided by Steve P.

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons peanut oil
1 (3 lb) chicken, cut into pieces
1 onion, chopped
2 cloves garlic, chopped
2 tablespoons curry powder
1 tablespoon dried red chili pepper
2 teaspoons black pepper
8 cups chicken stock
1 large tomatoes, peeled and chopped
1 cup coconut, grated (DON'T USE SWEETENED!)
2 ripe bananas

Steps:

  • In a Dutch oven, brown the chicken pieces in the oil.
  • Remove chicken, reserving, and add the onion and garlic to the pot.
  • Sauté until soft, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes.
  • Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce heat and simmer for 30 minutes.
  • When the chicken is done, remove, let cool, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones.
  • Add it back into the pot with the banana chunks.
  • Simmer 10 minutes.
  • When ready to serve, ladle into bowls.

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