Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 128
  • Fat:
  • 3 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 13 mg
  • Sodium:
  • 571 mg
  • Carbohydrate:
  • 18 g
  • Fiber:
  • 4 g
  • Protein:
  • 8 g

Creole Soup

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

SERVINGS

18

CATEGORY

Main Dish

METHOD

Stovetop - One-Dish

PREP

10 min.

COOK

40 min.

TOTAL

50 min.

INGREDIENTS

  • 1 pound ground beef
  • 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). If your grocery store doesn't carry condensed Italian tomato soup, use regular condensed tomato soup and add 1/2 teaspoon Italian seasoning.

Printed from tasteofhome.com Aug 29, 2008

Copyright Reiman Media Group, Inc © 2008