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Fire soup recipe

Fire soup recipe

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  • Meat and poultry
  • Poultry
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  • Chicken soup

Fire soup is a spicy tomato and chicken soup. The soup can be made as spicy as you like and contains various vegetables!

Gelderland, Netherlands

4 people made this

IngredientsServes: 8

  • 100g butter
  • 500g chicken breast fillets, diced
  • 2 onions, chopped
  • 140g tomato puree
  • 1 teaspoon paprika
  • 3 peppers, chopped
  • 1/2 bottle sweet chilli sauce, or to taste
  • 3 chicken stock cubes, dissolved in 1.5L boiling water
  • 500ml whipping cream
  • 4 tablespoons cornflour (to thicken)
  • 2 jars kidney beans, drained
  • salt and pepper to taste

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Melt the butter in a big saucepan. Fry the chicken in the butter until white and then add the onion. Stir well. Add the tomato puree and paprika, and stir again. Now add the peppers and half the bottle of chili sauce and the stock. Bring to the boil.
  2. Pour the cream in the mixture and add cornflour until the soup thickens (this might take a while; if you think your soup needs to be thicker, add more cornflour). Once you are satisfied with the thickness and the cream is mixed in well, leave to simmer for 10 minutes.
  3. Lastly, add the beans and season the soup with salt and pepper. If you like, add soured cream and dill on top of each bowl. Enjoy!

Cook's note

The colour of the soup may vary. It's usually a creamy orange.

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Fire-Roasted Tortellini Minestrone Soup

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A hearty and filling take on the traditional Minestrone soup! My tortellini minestrone soup is loaded with veggies, like spinach and zucchini, but also has tortellini loaded with cheese, and the best part is that it comes together pretty quickly on the stovetop!

I’m all about the colorful soups in the fall!

Wouldja look at this bowl? Doesn’t it scream fall with those beautiful burgundies, hunter greens, and auburn tones?

This is my quick tortellini minestrone soup recipe. It’s loaded with beans, carrots, onions, zucchini, green beans, and spinach. Instead of the traditional ditalini pasta, we’re using cheese-stuffed tortellini shells that I picked up from the refrigerated section of my grocery store. And the part that will make all my fellow soup lovers happy — this comes together on the stovetop in no time at all!

It’s no secret that you guys love my slow cooker take on minestrone soup. So many of you guys have made it, loved it, and shared it with others. But every now and then again, I’ll get a request for a stove-top minestrone soup recipe. And guess what? I’m so there to deliver. Not only is today’s recipe a stovetop version of minestrone soup, but it’s also loaded with cheesy tortellini, so for those of us that want something a little different to try out, this hopefully hits the nail on the head.

And I’ll tell you another secret tortellini minestrone soup is one of my favorites to make because it’s the kind of soup that tastes better as it sits. So weekly lunches look better and better as the days go by. The flavors all have a chance to meld, and what you’re left with is a bowl of uber flavorful minestrone soup.

Clearly, I’m biased, but I’ve always said my homemade minestrone soup recipe is better than Olive Garden’s take on it. Luckily, many of you have agreed with me! The secret to it is the addition of sun-dried tomato pesto. It packs a super-concentrated tomato punch to the recipe. One that is crucial if you’re making a quicker stove-top version of minestrone soup. The longer cooking process of slow cooker minestrone allows flavors to develop, but when you’re making it on the stove, you’ve got to do two things to achieve a richer tomato broth.

  1. don’t skip the sun-dried pesto or the tomato paste
  2. give the pesto and the tomato paste a head start before adding the broth. Basically, allowing the oil to deepen the color of the pesto and paste and the flavors to concentrate a bit more before you add the remaining ingredients.
  3. use fire-roasted tomatoes to add a new flavor to the soup.

Taco Soup Recipe

This taco soup recipe will allow you to put a healthy meal on the table in a matter of minutes. Not only is this a “comfort” food, you can feel good about serving it to your family. Especially when you use my homemade taco seasoning.

It’s way better than store bought and is better for you.

The flavor is so hearty that it tastes like you have been cooking all day.

I make this recipe and serve it to my family at least two to three times a month, and sometimes more often.

It is so easy that even the most inexperienced cook can make this. As long as you can open a can and fry some meat, you are good to go.

Here is a tip for you: This recipe freezes really well. Double the recipe and freeze what you have left over.

Check Out My Taco Soup Vide

Taco Soup Recipe


  • 1 1/2 lbs. ground beef or turkey
  • 1 large onion finely chopped
  • 2 cloves of garlic, minced
  • 2 cans fire roasted diced tomatoes, undrained
  • 2 cans kidney beans, undrained
  • 2 cans whole corn, undrained or 2 1/2 cups of frozen (add 1/2 cup water)
  • 1 8oz. can tomato sauce
  • 3 Tbsp. Robin’s taco seasoning.

Garnish with the following:

  • avocado slices
  • shredded mild cheddar cheese
  • sour cream
  • corn chips crushed on top


Saute the chopped onion in olive oil on low until the onion is caramelized and golden brown. This will probably take about 35 minutes. The longer the better in my view.

After 35 minutes, add the garlic and cook an additional 2 minutes stirring frequently.

This brings out a real nice flavor if you have the time.

If you are short on time you can just cook the onion and garlic with the meat.

If you are cooking the longer version, place the onion/garlic mixture in a stock pot.

Back to the frying pan. Place the heat to medium high and add the ground beef. Don’t add any seasonings yet. Cook and break the beef apart until there is no pink remaining. When the meat is done, drain the grease.

Pour the beef into the stock pot with the onion/garlic mixture and add the fire roasted tomatoes, tomato sauce, kidney beans, corn, and my taco seasoning. Stir to combine.

Bring this to a boil and then simmer with a lid for 20 minutes.

To serve this dish, garnish it with sour cream, grated cheese and slices of avocado.

And don’t forget to sprinkle those corn chips on top! They are amazing with this.


Pour cans or bottles of V8 juice into a pot or microwave safe bowl.

Put in Bouillon cubes. add a few pepper corns. Put Pot over Medium to High Heat (you can try it in the microwave if you're so inclined, I regularly stick it over a campfire or propane stove even when backpacking), Stir every so often.

Add canned or frozen vegetable mixture (get a blend with potatoes, carrots, corn in it and peas or limabeans).

Bring to a boil or cook until warm and beef bouillon cubes are dissolved. Remove peppercorns before serving.

As i said before, my mother slow cooks this in a crock pot, starting with a seared cut of beef roast, raw potatoes and carrots, and cooks all day then adds the veggie mixture at the end so they stay somewhat crisp). You can try it this way as well, but for her recipe you'd probably need more V8 and more bouillon.

When back packing I bring 1 can of mixed veggies with potatoes, and 2 cans v8. Plus 1.5 bouillon cubes. It makes about half of this recipe.

Cook's Notes:

This can be modified to meet any cook's needs. It can be cooked on stove top, the microwave, or a slow cooker.

For the slow cooker, I put all ingredients except for the chicken, evaporated milk, and Parmesan cheese in the slow cooker, starting with the chopped onion. Cook for 4 hours on Low. Add shredded chicken and evaporated milk and cook an additional 15 minutes or until re-heated. Ladle into bowls and sprinkle 1 tablespoon grated Parmesan Cheese over surface of soup in each bowl.


Coat the squash/pumpkin in oil and roast until golden-brown and tender. Simultaneously, in a separate pan, roast the remaining vegetables (except corn, parsley and hot pepper) in oil and a bit of salt until golden and tender.

Blend the cooked squash with coconut milk in a blender or food processor. Mix squash-coconut milk with the water and bring to low boil. Add the roasted vegetables and the corn, parsley and hot pepper. Add lime juice, spices and optional sweetener, to taste. Cook for 15-20 minutes to blend the flavors. If you are using pasta, add it when there are 10 remaining minutes of cook time.

Recipe Summary

  • 2 ½ pounds lean ground turkey
  • 1 pound bulk hot Italian sausage
  • 2 green bell peppers, diced
  • 2 red bell peppers, diced
  • 4 (15 ounce) cans diced tomatoes
  • 2 (15 ounce) cans chili beans
  • 2 (15 ounce) cans red beans in chili sauce
  • 1 (15 ounce) can yellow and white corn, drained
  • 1 (15 ounce) can black beans
  • 2 (4 ounce) cans chopped green chile peppers
  • ½ cup barbeque sauce
  • ¼ cup ground cumin, or to taste
  • ¼ cup chili powder, or to taste
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon red pepper flakes

Brown turkey and Italian sausage in a large skillet over medium heat, cooking and stirring until meat is crumbly and no longer pink, about 10 minutes. Add green and red bell peppers to meat cook and stir until peppers are soft and excess liquid has evaporated, about 10 more minutes.

Mix diced tomatoes, chili beans, red beans in chili sauce, yellow and white corn, black beans, chopped green chiles, barbeque sauce, cumin, chili powder, parsley, and red pepper flakes in a large soup pot. Place over medium heat, bring to a boil, and reduce heat to low. Simmer chili for 20 minutes. Stir turkey mixture into chili and simmer 15 more minutes to blend flavors.

Easy Camping Potato Soup Recipe

This easy camping potato soup recipe sings to my Irish blood! It is perfect for a large group, serves 12, and is especially delightful on a cool autumn evening. I first made a pot several years ago at “Harvest Fest.” It’s a gathering of friends that has since become an annual campout in September none of us would miss intentionally. My friends have a property in rural northeastern Iowa where tents are pitched, firewood is gathered, and food is thoughtfully prepared that honors and celebrates our country’s harvest. Apple pork roast, cream of squash, stews, and this savory soup, to name a few of the dishes, have been prepared then enjoyed around the fire in the crisp autumn air.

As always it is easier to do some preparation at home and bring it to the campsite. I have at times, cooked the bacon and the onions to put in a container that stays cold in the cooler. I usually cut all of the potatoes & vegetables and seal in containers for when I am ready to cook them.
All this soup needs is a loaf of crusty bread, a dab of sweet cream butter, and a blessing . . .
May the road rise up to meet you
May the wind be always at your back
May the warm rays of sun fall upon your face
And may the hand of a friend always be near


¾ pound of bacon, diced [apple-smoked bacon takes it up a notch] 1 medium onion chopped
5 lbs of potatoes, peeled and cut into generous bite size chucks
1 medium carrot, grated or cut fine
5 to 6 cups water [potatoes should be covered with water] 2 Chicken Bouillon Cubes [I use Knorr] 1 can [12 ounces] evaporated milk
3 tablespoons butter
4 to 5 teaspoons minced parsley [fresh if possible] 2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1 teaspoon ground nutmeg [freshly ground if possible] 1 teaspoon salt
½ teaspoon red cayenne pepper

In a large pot, cook bacon until tender but not crispy. Remove cooked bacon from pot and place on paper plate. In the bacon grease cook onions until onions are tender. Remove onions and place with cooked bacon and cover. Pour water into the pot. Add the potato chunks and bouillon cubes. Bring to a boil and cook for twenty minutes or until tender. [Fork inserts easily into potato.] Do not drain because the water is the liquid part of the soup Add grated carrot. Stir in the remaining ingredients: evaporated milk butter parsley Worcestershire sauce mustard nutmeg salt and red cayenne pepper. Mix well. Add cooked bacon and onions. Cook soup for ten minutes or until heated thoroughly. Add additional water, milk or beer if soup is too thick for your liking.

Before you savor this hearty soup, lift your drink to an Irish Toast . . . “May your home always be too small to hold all your friends!”

Fire-pot soup

Over the weekend, Adam and I took a short trip up to Mendocino, a seaside Victorian village about two hours north.

And when I say “village”, I mean village! The town was simply a row of quaint clapboard homes perched high on a cliff over the Pacific. It was like something out of a novel, with a very Cape Cod-esque feel. We both loved it!

While in Mendocino, we went wine tasting at Pacific Star Winery. And when I say “wine tasting”, I mean we spent five amazing hours there. Who does that? During those five hours, we became best friends with the owners (hi Sally! hi Marcus!), joined the wine club, played with the dogs and watched both the sun set and the moon rise.

It will forever go down as the longest (and best!) wine tasting ever.

Before we left, Sally told me we had to stop at The Mendocino Cafe on our way out for their Thai Fire-Pot Soup.

“It will warm you from the inside out! Ask for rice–not noodles—and shrimp, ” she said as I struggled to wiggle my toes, which at that point had frozen inside of my boots.

The temperature here drops about thirty degrees once the sun goes down and my Florida blood is still quite thin despite now being a Northern Californian for two and a half years. So, we listened to her advice and got the soup, which turned out to be phenomenal: shrimp and rice floating in a light and spicy curry broth. After three deliciously spicy slurps, my toes and fingers defrosted and I anxiously wrote down in my notebook different flavors that I was tasting so I could recreate it at home.

I used shrimp and tofu but shrimp and chicken would work, as would simply shrimp or simply tofu. The base of the soup is coconut milk and chicken broth, and it’s delightfully creamy without being heavy.

You may have to go on an adventure to your local Asian market for curry paste, Thai basil and lemongrass but I promise it’s worth the trip. This soup is perfect for chilly January weather and leftovers taste even better the next day once the flavors have a chance to settle a bit. If you want to make the soup a little less spicy, omit the Thai chilies. If you love spice, add another! Then come over for dinner—at my house, it’s the spicier the better.

Fire-Pot Soup


3/4 lb raw shrimp, deveined, tails on or off

8 oz extra firm tofu, cut into small cubes

3 tbsp thai curry paste (available at large supermarkets and Asian markets)

6 thai basil leaves, torn (available at Asian markets)

2 red or green Thai chilies, pierced with a knife

Cook the rice in a cup and a half of water until tender (about thirty minutes). Fluff and set aside.

Heat up a teaspoon of oil in a large nonstick skillet on high heat. Add the shrimp and saute about thirty seconds, until pink and curled. Remove shrimp and place on a plate with the cubed tofu. Set aside.

Heat the remaining oil in the skillet and bring back to medium high heat. Add the curry paste and “mash” together with the oil until both are combined. Stir while cooking for another two minutes and then slowly whisk in the coconut milk and broth.

Add the fish sauce, brown sugar, salt, torn Thai basil, lime juice, lemongrass stalk and chilies and simmer for ten minutes. Chop the cooked shrimp and add both that and the tofu to the skillet and heat through. Add cooked rice to individual bowls and top with soup and sprinkle with chopped cilantro. Don’t forget to discard the lemongrass and chilies—you don’t want to eat those!

You’ll have leftovers for days with this recipe. That’s part of the magic here. Keep some refrigerated for the coming day or two, and freeze the rest in smaller portions. You might want to add more water to the soup upon reheating - it tends to thickens up. Be sure to pre-season with more salt and cayenne before serving, after re-heating.

With tomatoes ! If you have canned whole tomatoes on hand, you can add them to this soup. Scale back the amount of water called for by a couple of cups and use a pair of culinary scissors to cut the tomatoes into smaller pieces while they're still in the can (pro-tip), add along with the beans, water, etc.

Different Spice Profile: I made this last night, but was out of ginger. I keep everything else as written in the recipe below, but added the tomatoes I just mentioned, and lots of chana masala spice mixture - a few tablespoons. It was A-plus! So good. You could experiment with garam masala instead, or whatever you keep on hand!

Please enjoy the soup. It takes a good amount of chopping, but the payoff is rich. And I wanted to extend another heartfelt thank you for all your notes, support and condolences. I’m looking forward and hoping for more bright spots for all of us in 2021. -h

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