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Creole Soup

Total Time

Prep: 10 min. Cook: 40 min.


18 servings (4-1/2 quarts)

Updated: Sep. 22, 2022
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


  • 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


  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.

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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