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Pittsburgh, PA
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Cajun Veggie Soup
Prep Time
10 minutes
Cooking Time
20 minutes
Yields
6
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
3 medium carrots, diced
1 medium red bell pepper, diced
1 medium zucchini, diced
2 large garlic gloves, finely chopped
1/2 tablespoon dried oregano
1/4 teaspoon red chili flakes
1 teaspoon smoked paprika
1 tablespoon chili powder
1 teaspoon onion powder
1/4 teaspoon dried thyme
1 can (14 oz) diced tomatoes
1 can (14 oz) cannellini beans, drained and rinsed
2 cans (14 oz) black beans, drained and rinsed
1 lb (450g) potatotes, peeled and cut into 1-inch pieces
4 cups vegetable stock
salt and black pepper to taste
Directions
1. Heat the olive oil in a heavy-bottomed pot and cook the onion, carrot, zucchini, and bell pepper over medium heat for 5-6 minutes or until softened.
2. Add the garlic and continue to cook for another minute. Next, stir in the dried oregano, red chili flakes, smoke paprika, chili powder, onion powder, and dried thyme.
3. Add the diced tomatoes, cannellini beans, black beans, potatoes and vegetable stock. Stir to combine, bring to a boil, then lower the heat and simmer for 20 minutes or until the potatoes are fork-tender.
4. Season to taste and serve immediately.
Notes
1. Cut back on the chili powder and/or omit the red chili flakes if you are sensitive to spicy foods.
2. Any potatoes will work. I used sweet potatoes.