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Soups & StewsVegetable Soups: Red to Yel >  Vegetable Soup, Louisiana


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This is a fun, richly flavored soup with a spectrum of color and flavor to match. Occasionally I’ll toss in some claw crabmeat or shrimp for a seafood version. I always make an extra batch of this amazing soup to store in the freezer.
Also see Article: Louisiana Sweet Potatoes

Makes 12 servings.

• 1 onion, chopped
• 1 green bell pepper, cored and chopped
• 1 tsp. minced garlic
• 4 cups canned vegetable broth or chicken broth
• 3 cups diced, peeled sweet potatoes (yams)
• 1 (16 oz.) bag frozen corn
• 2 (14 3/4-oz.) cans cream style corn
• 1 (10 oz.) can chopped tomatoes and green chilies
• 1 (6 oz.) can tomato paste
• 1 tbsp. Worcestershire sauce
• Salt and pepper to taste
• Dash hot pepper sauce
• Sliced green onions (scallions), optional

Coat a large pot with nonstick cooking spray, and set over medium heat.

Add the onion, bell pepper, and garlic, and cook, stirring, until tender, 3 to 5 minutes.

Add the broth, sweet potatoes, frozen corn, cream style corn, tomatoes and green chilies, tomato paste, Worcestershire sauce, salt, pepper, and hot sauce, and bring to a boil.

Reduce the heat, and cook until the sweet potatoes are tender, 15 to 20 minutes.

Add the green onions, if desired, and add more broth if soup is too thick.

Per serving: CAL 150 (6% from fat); FAT 1g; PROTEIN 4g; CARB 36g; CHOL 0mg; SODIUM 657mg

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry -
* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.



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