Spicy Vegetable Soup - Diablo Style |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Found this on the real cajun recipes site. Posting for Zaar World Tour V for the French Cajun portion. Sarah Howell is the chef and this is her quote:This is a sorta spicy, warm, filling soup that is great on those chilly winter night's here is Louisiana Ingredients:
3 -4 baking potatoes, washed, peeled and quatered into big chunks |
1 yellow onion, chopped |
1 large bell pepper, chopped |
3 garlic cloves, chopped |
1 -2 stalk celery, chopped |
4 -5 fresh carrots, sliced |
1 (15 ounce) can black beans, drained and rinsed |
1 (15 ounce) can of niblet corn |
1 (15 ounce) can sweet peas |
1 (15 ounce) can black-eyed peas |
1 (15 ounce) can green beans |
1 (15 ounce) can lima beans, drained and rinsed |
olive oil |
1 (15 ounce) can crushed tomatoes, with seasonings |
1 lb ground beef or 1 lb turkey |
of mexican green chili |
1 (15 ounce) can hot rotel tomatoes and green peppers |
of swanson's garlic flavored chicken broth |
2 teaspoons red pepper flakes |
6 -10 dashes tabasco sauce |
salt and pepper |
tony's cajun seasoning |
Directions:
1. In a large stock pot saute' onion, bell pepper, garlic, celery, carrots, and potatoes for about 5 minutes.
2. Add your ground meat, red pepper flake, salt and pepper until the meat is browned.
3. Add the remaining cans of vegetables, broth, and ingredients.
4. Bring up to a rapid boil for about 15 minutes stirring to make sure it doesn't scorch.
5. Then simmer or about one hour or until all vegetables are tender.
6. This is great served over rice or by itself with cornbread or crackers.
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