CREOLE VEGETABLE SOUP
MAKES 10 CUPS
1 tablespoon olive oil1 cup chopped carrot1 cup diced butternut squash1 cup sliced celery1 cup diced yellow onion1 tablespoon minced garlic6 cups vegetable broth2 (14.5-ounce) cans diced tomatoes2 cups packed chopped turnip greens2 cups chopped green cabbage1 tablespoon kosher salt1 teaspoon Cajun seasoning½ teaspoon garlic powder½ teaspoon smoked paprika2 dried bay leaves2 cups chopped fresh green beans1 (15.5-ounce) can kidney beans, rinsed and drainedGarnish: chopped fresh parsley
1. In a large stockpot or Dutch oven, heat oil over medium heat. Add carrot, squash, celery, onion, and garlic. Cook, stirring occasionally, until vegetables begin to soften, 7 to 10 minutes.
2. Stir broth, tomatoes, turnip greens, cabbage, salt, Cajunseasoning, garlic powder, paprika, and bay leaves into carrot mixture. Bring to a boil over medium-high heat,…
