Spicy Vegetable Soup
2007-09-30- Course: Soups & Salads
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
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This is a sorta spicy, warm, filling soup that is great on those chilly winter nights here is Louisiana
Ingredients
- 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
Directions
Step 1
In a large stock pot sauté the onion, bell pepper, garlic, celery, carrots, and potatoes for about 5 minutes.
Step 2
Add your ground meat, red pepper flake, salt and pepper until the meat is browned.
Step 3
Add the remaining cans of vegetables, broth, and ingredients. Bring up to a rapid boil for about 15 minutes stirring to make sure it doesn't scorch. Then simmer for about one hour or until all vegetables are tender.
This is great served over rice or by itself with cornbread or crackers.
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