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Ingredients:
- 1 cup chopped onion
- 1/2 cup sliced carrots
- 1/2 cup sliced celery
- 2 medium eggplants, peeled and cubed
- 1 red bell pepper, diced
- 12 to 16 ounces spicy sausage or andouille, thinly sliced
- 4 cloves garlic, minced
- 5 cups chicken broth
- 1 can (15 ounces) small red beans or white beans, drained
- 1 cup chopped spinach or escarole
- 2 cans (14.5 ounces each) diced tomatoes with liquid
- 1 teaspoon Cajun or Creole seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- Dash leaf oregano
- 2 tablespoons chopped fresh parsley
Preparation:
Sauté onions, carrots, celery, eggplant, bell pepper, sliced sausage, and garlic in olive oil until lightly browned.
Add broth, beans, tomatoes, greens, and seasonings; simmer for 30 to 45 minutes, until vegetables are tender.
Serves 6 to 8.
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