Creole Soup 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 Printed from tasteofhome.com Oct 15, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Creole Soup cont. 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 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. 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 Oct 15, 2008 Copyright Reiman Media Group, Inc © 2008

	Creole Soup Yield: 18 servings (4-1/2 quarts). Printed from tasteofhome.com Oct 15, 2008 Copyright Reiman Media Group, Inc © 2008