Creole Soup
TOTAL TIME: Prep: 10 min. Cook: 40 min.
YIELD: 18 servings (4-1/2 quarts).
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
Ingredients
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1 pound ground beef
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1 medium onion, finely chopped
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8 cups water
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1 can (28 ounces) diced tomatoes, undrained
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3 cups shredded cabbage
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3 cups cubed peeled potatoes
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1 can (15-1/2 ounces) pork and beans
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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1 can (4 ounces) mushroom stems and pieces, undrained
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1 cup sliced carrots
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1 cup chopped green pepper
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1 cup frozen peas
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3 celery ribs with leaves, finely chopped
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3 chicken bouillon cubes
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2 tablespoons dried parsley flakes
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1 teaspoon each Cajun seasoning, chili powder, Creole seasoning, pepper, crushed red pepper flakes and Italian seasoning
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1 bay leaf
Directions
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1.
In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
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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.
Nutrition Facts
1 each: 128 calories, 3g fat (1g saturated fat), 13mg cholesterol, 571mg sodium, 18g carbohydrate (6g sugars, 4g fiber), 8g protein.
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