"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Creole Soup Recipe

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This recipe for Creole Soup, by , is from The RBC Ministries (Canada) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Gignac
Added: Thursday, October 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground beef
1 med onion finely chopped
2 quarts water
1 28 oz can diced tomatoes, undrained
3 cups shredded cabbage
3 cups cubed peeled potatoes
1 15 oz can pork and beans
1 12 oz can condensed Italian tomato soup
1 4 oz can mushroom pieces and stems
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 tbsp dried parsley flakes
1 tsp cajun seasoning
1 tsp chili powder
1 tsp creole seasoning
1 tsp pepper
1 tsp crushed red pepper flakes
1 bay leaf

Directions:
Directions:
In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer,uncovered for 25 minutes or until vegetables are tender. Discard bay leaf before serving.

Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Makes a big batch and freezes well. Special seasonings make it different from other soups.

 

 

 

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