Cajun Vegetable Soup Recipe
Equipment
- 5-quart Dutch oven or heavy-bottomed pot
- Chef’s knife and cutting board
- Wooden spoon or heat-resistant spatula
- Measuring cups and spoons
Ingredients
- 2 14 oz cans of vegetable broth
- 3 14 oz cans of mixed vegetables (such as Veg-all)
- 1 14 oz can of garlic-seasoned diced tomatoes
- 1 14 oz can of tomato sauce
- 1 medium onion chopped
- 1 large shallot chopped
- 3-4 garlic cloves minced
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 1 to 2 teaspoons Cajun seasoning adjust to taste
- 1 cup chopped celery optional
- Water to fill the pot near the top
Instructions
Prepare The Base
- In your Dutch oven, combine the vegetable broth, mixed vegetables (with their liquid), diced tomatoes, and tomato sauce. Stir well to integrate the flavors.
Sauté Aromatics
- Add the chopped onion, shallot, and minced garlic to the pot. If using celery, include it now. These ingredients form the "holy trinity" of Cajun cooking, providing a robust flavor foundation.
Season The Soup
- Sprinkle in the salt, black pepper, and Cajun seasoning. Adjust the amount of Cajun seasoning based on your heat preference.
Add Water
- Pour in enough water to bring the contents close to the top of the pot, ensuring there's ample broth.
Simmer
- Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 45 minutes, allowing the flavors to meld beautifully.
Notes
This recipe is inspired by traditional Cajun flavors, emphasizing the "holy trinity" of onions, celery, and bell peppers. It's a testament to the rich culinary heritage of Louisiana, bringing warmth and spice to your table.