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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Creole Soup Recipe

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This recipe for Creole Soup is from The RBC Ministries (Canada) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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