Spicy Cajun Veggie Soup

5 servings Prep: 15 m Cook: 50 m Total: 1 h 5 m Beginner
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Soup to soothe the savage beast and the Cajun soul. This is a simple, no fat, spicy veggie soup loaded with tomatoes, onion, garlic, and mixed vegetables that’s easy to make and tastes great. Be sure to add enough liquid so you have plenty of broth.

Ingredients

5 servings
  • 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)

Step-by-Step Instructions

  1. Add all the ingredients to a 5 quart Dutch Oven or other thick sided pot.
  2. Add water to near the top of the pot (about 6-8 cups depending on pot size). Bring the pot to a boil over high heat, then reduce heat to low for a gentle simmer.
  3. Cover and let simmer for 45 minutes. Test vegetables for tenderness - they should be soft but not mushy. Serve with French bread.

Common Problems and Solutions

Q: Why is my soup bland?

A: Don't skimp on the Paul Prudhomme's seasoning or the fresh garlic. The canned vegetables are already mild, so you need those bold Cajun seasonings to wake everything up. Taste before serving and add more seasoning if needed.

Q: How much water should I add?

A: Fill to about 1-2 inches from the top of your pot. You want plenty of broth, but leave room so it doesn't boil over. If it's too thick after cooking, just add more water or broth.

Q: Can I use fresh vegetables instead of canned?

A: Absolutely! You'll need to adjust cooking time - fresh vegetables may take 10-15 minutes longer to soften. Dice them into bite-sized pieces for even cooking.

Tips and Techniques

For deeper flavor, sauté the onion, shallot, and garlic in a little oil for 3-4 minutes before adding the other ingredients. This extra step caramelizes the aromatics and adds a richer base to the soup.

Ingredient Substitutions

  • Paul Prudhomme's Vegetable Seasoning: Tony Chachere's or Slap Ya Mama seasoning
  • Veg-all canned vegetables: 3-4 cups fresh mixed vegetables (carrots, corn, green beans, potatoes)
  • vegetable broth: chicken broth or water with extra seasoning

Equipment Needed

  • 5-quart Dutch oven or heavy-bottomed pot
  • Sharp knife and cutting board
  • Measuring spoons and cups

Historical Context

Paul Prudhomme popularized Cajun cooking beyond Louisiana in the 1980s, and his vegetable seasoning blend became a staple in Cajun kitchens for adding authentic flavor to meatless dishes during Lent and for everyday lighter meals.