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Creole Soup

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
18 ServingsPrep: 10 min. Cook: 40 min.

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
© Taste of Home 2013

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Creole Soup (continued)

Directions (continued)

  • bay leaf before serving. Yield: 18 servings (4-1/2 quarts).
Nutrition 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.
© Taste of Home 2013