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Creole Soup Recipe

Creole Soup Recipe photo by Taste of Home

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Special seasonings set this flavorful soup apart from any others I've tried. It makes a nice big batch, so it's perfect when feeding a crowd. Plus, leftovers freeze well. - Del Mason, Martensville, Saskatchewan

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Creole Soup Recipe

Prep: 10 min. Cook: 40 min.

Yield: 18 Servings

10 40 50

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, finely chopped
8 cups water
1 can (28 ounces) diced tomatoes, undrained
3 cups shredded cabbage
3 cups cubed peeled potatoes
1 can (15-1/2 ounces) pork and beans
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (4 ounces) mushroom stems and pieces, undrained
1 cup sliced carrots
1 cup chopped green pepper
1 cup frozen peas
3 celery ribs with leaves, finely chopped
3 chicken bouillon cubes
2 tablespoons dried parsley flakes
1 teaspoon each Cajun seasoning, chili powder, Creole seasoning, pepper, crushed red pepper flakes and Italian seasoning
1 bay leaf

Directions

In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Discard bay leaf before serving. Yield: 18 servings (4-1/2 quarts).

Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts 1 serving (1 each) equals 128 calories, 3 g fat (1 g saturated fat), 13 mg cholesterol, 571 mg sodium, 18 g carbohydrate, 4 g fiber, 8 g protein.

Originally published as Creole Soup in Taste of Home Ground Beef Cookbook , p142

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Reviews for Creole Soup

Creole Soup

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Reviewed on Aug. 20, 2012 by clbingham

Just the right amount of spices in this soup.

Reviewed on Feb. 05, 2011 by rharkless

Really good soup! Perfect amount of spice/heat, too. The only change I made to the recipe was to use 4 cups of beef broth in place of 4 c. of the water. I definitely will make it again.

Reviewed on Oct. 12, 2010 by absolutegirl3121

Best soup recipe that I have came across. I could eat this for ever meal. The only thing i changed was instead of 1tsp of the seasonings i use 1/2 tsp so it is not as spicy.

Reviewed on Apr. 22, 2010 by MacIII

Added 3/4 lb of fresh cooked, shelled shrimp, cut into thumbtip sized bits. Enough to add shrimp flavor but not take over. TRULY GREAT