Spicy Cajun Veggie Soup

2003-05-27
  • Yield : 5 quarts
  • Servings : 5 quarts
  • Prep Time : 20m
  • Cook Time : 45m
  • Ready In : 1:5 h
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Soup to soothe the savage beast and the Cajun soul. This is a simple, no fat, spicy veggie soup that’s easy to make and tastes great. Be sure to add enough liquid so you have enough broth.

Ingredients

  • 2 (14 oz) cans of Swanson Vegetable Broth
  • 3 (14 oz) cans of Veg-all
  • 1 (14 oz) can of Delmonte garlic seasoned tomato pieces
  • 1 (14 oz) can of tomato sauce
  • 1 medium onion, chopped
  • 1 large shallot, chopped
  • 3-4 garlic cloves, minced
  • 1 tbsp salt
  • 1 tbsp fresh ground pepper
  • 1 to 2 tsp Paul Prudhomme's Vegetable Seasoning
  • 1 cup chopped celery (optional)

Directions

Step 1

Add all the ingredients to a 5 quart Dutch Oven or other thick sided pot.

Step 2

Then add water to near the top of the pot. Bring the pot to a boil and then turn down to a LOW simmer.

Step 3

Cover and let simmer for 45 minutes. Test for doneness. Serve with French Bread.



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