Printable | Taste of Home

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
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

Printed from tasteofhome.com Oct 15, 2008

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Creole Soup cont.

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.

Yield: 18 servings (4-1/2 quarts).