Soup Recipes

Some like it hot - including my son, brother, nephew, brother-in-law… Notice that these are all men. I read a report recently that stated that researchers have found that women were twice as likely as men to be “supertasters” - meaning that this corresponds directly to the number of taste buds a person possesses, a genetically predetermined trait that may vary greatly. Experiments confirmed that the ability to taste intensely was in direct proportion to the number of taste buds. It turns out that every taste bud in the mouth has a pain receptor literally wrapped around it. Along with the extra taste buds comes an extra ability to feel pain. As a result, supertasters have the capacity to experience 50 percent more pain from capsaicin, the chemical that gives chiles their heat.
Capsaicin triggers pain receptors in the mouth, in turn signaling your brain to release feel-good endorphins, according to scientists at the State University of New York at Buffalo. That chemical surge not only helps dull the pepper’s bite, but it also betters your mood. Next time you need a quick lift, toss red pepper flakes or some diced chile peppers into your salad or a bowl of soup.
Many health benefits are also now being associated with spicy foods, such as they may lower the risk of cancer, increase metabolic rate- which can help burn off fat, improve digestion, and may lower high blood pressure!
For whatever reason, if you like it hot here are a few soup recipes for you to try.
(A little side note: Don’t drink water to “cool down” your mouth after eating something spicy - drink milk.)

Goulash Soup
4 slices beef shank (2-1/2 to 3 lbs)
2 Tbs. EACH salad oil and butter or margarine
2 large onions, thinly sliced and separated into rings
1 clove garlic, minced
1 Tbs. paprika
3 cups water
1 EACH green and red bell pepper, seeded and cut into strips
2 tsp. salt
1 tsp. caraway seeds
1 small dried hot red chile, crushed
1 can (1 lb.) tomatoes
2 medium potatoes, cut lengthwise into eights
Sour Cream
1. Brown beef shanks in heated oil in a 4-1/2 to 5-quart Dutch oven. Remove and reserve shanks as they brown. When all are browned, discard drippings.
2. Add butter to pan; in it cook onions over medium heat until limp and lightly browned. Mix in garlic and paprika.
3. Add beef shanks (and any juices), water, red and green peppers, salt, caraway seeds, chile and tomatoes (coarsely chopped, with liquid).
4. Bring to boiling. Reduce heat. Cover and simmer until meat is tender, 2 to 2-1/2 hours.
5. Remove meat; discard fat and bones, then return meat to soup. Skim and discard fat from soup.
6. Add potatoes. Boil gently, uncovered, until tender, about 30 minutes. Add salt to taste.
7. Serve soup with a dollop of sour cream added to each portion.

Shrimp Soup
1/2 cup sour cream
1 teaspoon ground cumin
1 3/4 teaspoons kosher salt
1 tablespoon olive oil
2 cloves garlic, thinly sliced
4 tomatoes, cut into 1-inch chunks, or one 14.5-ounce can diced tomatoes, undrained
1/4 teaspoon black pepper
2 jalapeños, seeded and thinly sliced, or hot sauce to taste
1 15.5-ounce can hominy, drained
1 pound fresh or frozen medium shrimp, peeled and deveined
1/2 cup fresh cilantro leaves (optional)
1 lime, quartered
1. In a small bowl, combine the sour cream, cumin, and ¼ teaspoon of the salt. Cover and refrigerate.
2. Heat the oil in a large saucepan over medium-high heat. Add the garlic and cook for 1 minute.
3. Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer. Cook for 10 minutes.
4. Add the jalapeños or hot sauce and hominy and simmer for 5 minutes.
5. Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes.
6. Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro (if desired). Serve the lime on the side.

Spicy Chicken Soup
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Spicy Bean Soup
3 tablespoons olive oil
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper, optional
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-ounce) can tomato juice
1 (6-ounce) can tomato paste
1 (3-inch) piece Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
1/2 cup freshly shredded Parmesan
1/4 cup thinly sliced fresh basil leaves
Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve. Print this post