Best Creole Vegetable Soup Recipes

CREOLE VEGETABLE SOUP

Steps:

• In a large covered pot, boil meat in seasoned stock and water with whole ribs of celery, whole onion and whole potato.
• Simmer for 3 hours or longer.
• Take soup meat from pot and remove meat from bone. Chop into bite sized pieced, discarding bone and fat.
• Mash well cooked vegetables through a strainer or puree with stock blender. Return these ingredients and meat to the liquid.
• Add al other vegetables and rice, cook until vegetables are well done.
• Break small amount of spaghetti or macaroni into soup during last 20 minutes of cooking.

EASY JAMBALAYA SOUP

Steps:

• Heat the olive oil in a large stockpot or dutch oven over medium-high heat. Add the sausage and chicken and sauté until lightly browned (approx. 3-4 minutes), stirring occasionally.
• Add the onion, bell pepper, celery and green onions and sauté until the onions are translucent (approx. 4-5 minutes).
• Add the garlic, creole/cajun seasoning, oregano and thyme and sauté for 30-60 seconds until fragrant. OPTIONAL: For a less "greasy" final broth, add 2 Tbsp of flour with the garlic and spices.
• Add the chicken broth, rice, tomatoes and bay leaf, stirring to combine. Bring the soup to a simmer and then reduce the heat to medium-low. Cook until the rice is tender, approx. 15 minutes. Continue to stir, occasionally, so the rice doesn't burn.
• Add the shrimp and cook for 5 minutes until the shrimp is cooked through out (the shrimp will be pink and shaped like the letter "C" when cooked).
• Taste and add extra salt or creole seasoning, to your preferred level. Fish out the dried bay leaves.
• Transfer to individual bowls and enjoy immediately.

CREOLE SOUP

Steps:

• In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , 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.

CREOLE SOUP

Steps:

• 1. In a 4 quart pot cook bacon until crisp. Remove and save.
• 2. In the bacon fat saute the vegetables until crisp tender. I drain the fat or blot with a paper towel.
• 3. Stir in soup, tomatoes (breaking them up if needed), water, bay leaf and hot pepper sauce.
• 4. Bring just to a boil, reduce heat, and simmer uncovered for 10 minutes. Add bacon. Discard bay leaf and serve passing more hot sauce if needed.
• 5. I have also added a can of green chilies to this soup and some sausage cut into slices or diced is a good addition.

QUICK AND EASY VEGETABLE SOUP

Steps:

• In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.