Louisiana Vegetable Soup
1 Onion, chopped
1 Green bell pepper, cored and chopped
1 Teaspoon 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 Tablespoon 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.
Recipe by: Holly Clegg.