Creole Soup

Name: Creole Soup
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

17 ingredients

2 steps

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.