Creole Soup

Total Time Prep: 10 min. Cook: 40 min.
Yield 18 servings (4-1/2 quarts)
Test Kitchen Approved
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

  • 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

Directions

  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.

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
Recipe Creator

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