Creole Soup Recipe
Creole Soup Recipe photo by Taste of Home

Creole Soup Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES:18 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 18 servings


  • 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

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.


  1. In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
  2. 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.
Originally published as Creole Soup in Taste of Home Ground Beef Cookbook 1999, p142

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Reviewed Feb. 19, 2016

"Excellent soup. I have made this Creole Soup with 1/2 lb. of shrimp which changed the taste only slightly. Once, I added 1 more tsp. of Cajun Seasoning and it had a good punch of heat. Since I live the Low Country of SC, I made it adding 1 cup of Okra and sausage. TIP: Use your largest pot for this recipe."

Reviewed Feb. 4, 2015

"I omitted the red pepper flakes because I thought it would be to hot....glad I did because it would of been to hot for me. The other spices were just right . GOOD SOUP"

Reviewed Aug. 20, 2012

"Just the right amount of spices in this soup."

Reviewed Feb. 5, 2011

"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 Oct. 12, 2010

"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."

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