Spicy Vegetable Soup

8 servings Prep: 15 m Cook: 1 h 15 m Total: 1 h 30 m Beginner
5.0/5 (2)
Spicy Vegetable Soup
This is a sorta spicy, warm, filling soup loaded with potatoes, ground beef or turkey, black beans, corn, and plenty of vegetables that is great on those chilly winter nights here in Louisiana. Season it up with Tabasco, red pepper flakes, and Tony’s to make it as fiery as you like!

Ingredients

8 servings
  • 3-4 baking potatoes, washed, peeled and quartered
  • 1 yellow onion, chopped
  • 1 large bell pepper, chopped
  • 3 cloves of garlic, chopped
  • 1-2 stalks of celery, chopped
  • 4-5 fresh carrots, sliced
  • 1 can of black beans, drained and rinsed
  • 1 can of Niblet corn
  • 1 can of sweet peas
  • 1 can of black eyed peas
  • 1 can of whole green beans
  • 1 can of lima beans, drained and rinsed
  • Olive oil
  • 1 large can crushed tomatoes with seasonings
  • 1 pound ground beef or turkey
  • 1-2 cans of Mexican green chiles
  • 1 can hot Rotel tomatoes and green peppers
  • 2-3 cans of garlic flavored chicken broth
  • 2 tsp red pepper flake
  • 6-10 dashes of Tabasco Sauce
  • Salt and pepper to taste
  • Tony's Cajun Seasoning to taste

Step-by-Step Instructions

  1. Heat a drizzle of olive oil in a large stock pot over medium-high heat. Add the onion, bell pepper, garlic, celery, carrots, and potatoes and sauté for about 5 minutes until vegetables begin to soften.
  2. Add your ground meat, red pepper flake, salt and pepper and cook, breaking up the meat, until the meat is browned, about 8-10 minutes.
  3. Add the remaining cans of vegetables (black beans, corn, sweet peas, black eyed peas, green beans, lima beans), crushed tomatoes, Mexican green chiles, Rotel tomatoes, and chicken broth. Bring up to a rapid boil for about 15 minutes, stirring frequently to make sure it doesn’t scorch on the bottom.
  4. Reduce heat and simmer for about one hour or until all vegetables are tender and flavors have melded. Add Tabasco sauce and adjust seasoning with additional Tony’s, salt, and pepper to taste.

Common Problems and Solutions

Q: Can I use all fresh vegetables instead of canned?

A: Absolutely! Fresh or frozen vegetables work great. Just increase the cooking time a bit to ensure everything is tender, and you may need to add more broth since canned vegetables release liquid.

Q: Why is my soup too thin or too thick?

A: This soup's thickness depends on how much liquid the vegetables release. If too thin, simmer uncovered longer to reduce. If too thick, add more chicken broth or water until you reach your desired consistency.

Tips and Techniques

Make this soup even heartier by adding a can of diced tomatoes with the other vegetables, or throw in some leftover cooked rice during the last 10 minutes of simmering. The soup tastes even better the next day after the flavors have had time to marry.

Ingredient Substitutions

  • ground beef or turkey: ground chicken, ground pork, or Italian sausage
  • chicken broth: vegetable broth or beef broth
  • fresh carrots: frozen sliced carrots or canned carrots

Equipment Needed

  • Large stock pot or Dutch oven
  • Wooden spoon for stirring
  • Knife and cutting board

Historical Context

Vegetable soups have always been a staple in Louisiana kitchens, especially during cooler months. This version takes inspiration from traditional Cajun vegetable soups but kicks up the heat with Rotel and Mexican chiles, earning it the “Diablo” designation.