Best Zydeco Soup Recipes

ZYDECO SOUP

Zydeco Soup image

This is a delicious soup that I originally found on the Better Homes and Gardens website, but I've seen it reprinted on a variety of other cooking and recipe sites. I tried to research the background so I could accurately list its origin when posting this recipe. But there doesn't seem to be any sort of consensus whether this soup is more accurately classified as a Cajun or Creole recipe. It seems to be one of those age-old questions that has no definite answer one way or the other, though most sites seem to agree that its roots are firmly planted in Louisiana. So, I'll leave it up to each individual to decide if this is Cajun or Creole.

Provided by Northwestgal

Categories Ham

Time 1h

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

2 stalks celery, chopped, about 1 cup
1 onion, chopped, about 1 cup
1 medium green sweet pepper, chopped, about 3/4 cup
2 garlic cloves, minced
2 tablespoons olive oil
6 ounces cooked ham, diced, about 1 1/4 cups (I used cooked chicken instead)
1 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
1 (14 1/2 ounce) can yellow hominy (I used white hominy and it was good)
1 (14 1/2 ounce) can diced tomatoes (do NOT drain)
1 (14 ounce) can low sodium chicken broth
1 tablespoon fresh parsley, coarsely chopped
1 tablespoon molasses

Steps:

Heat oil in a 4-quart Dutch oven. Add celery, onion, sweet pepper and garlic. Cook for 5 minutes over medium heat. Stir in ham (or chicken), paprika, sugar, dry mustard, cumin, basil, oregano, thyme, cloves, black pepper and cayenne pepper. Cook for 5 more minutes, stirring frequently.
Stir in black-eyed peas, hominy, undrained tomatoes, chicken broth, parsley and molasses. Bring to boil, then reduce heat and cover Dutch over and let soup simmer for 30 minutes.

ZYDECO SOUP

ZYDECO SOUP image

Categories Soup/Stew Vegetable Boil

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 stalks celery, chopped, about 1 cup
1 onion, chopped, about 1 cup
1 medium green sweet pepper, chopped, about 3/4 cup
2 garlic cloves, minced
2 tablespoons olive oil
6 ounces cooked ham, diced, about 1 1/4 cups (I used cooked chicken instead)
1 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
1 (14 1/2 ounce) can yellow hominy (I used white hominy and it was good)
1 (14 1/2 ounce) can diced tomatoes (do NOT drain)
1 (1 7/8 ounce) can low sodium chicken broth
1 tablespoon fresh parsley, coarsely chopped
1 tablespoon molasses

Steps:

1 Heat oil in a 4-quart Dutch oven. Add celery, onion, sweet pepper and garlic. Cook for 5 minutes over medium heat. Stir in ham (or chicken), paprika, sugar, dry mustard, cumin, basil, oregano, thyme, cloves, black pepper and cayenne pepper. Cook for 5 more minutes, stirring frequently. 2 Stir in black-eyed peas, hominy, undrained tomatoes, chicken broth, parsley and molasses. Bring to boil, then reduce heat and cover Dutch over and let soup simmer for 30 minutes

ZYDECO SOUP

Zydeco Soup image

This is a delicious (and spicy!) soup. I tried to research the background so I could accurately list its origin. But there doesn't seem to be any sort of consensus whether this soup is a Cajun or Creole recipe. It seems to be one of those age-old questions that has no definite answer one way or the other, though most sites seem...

Provided by Vickie Parks

Categories Vegetable Soup

Time 1h

Number Of Ingredients 22

Ingredients

2 stalk(s) celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
1 medium green sweet pepper, chopped (about 3/4 cup)
2 clove garlic, minced
2 Tbsp olive oil
6 oz cooked chicken, diced (about 1 1/4 cups)
1 tsp paprika
1/2 tsp granulated sugar
1/2 tsp dry mustard
1/2 tsp ground cumin
1/2 tsp dried basil, crushed
1/2 tsp dried oregano, crushed
1/2 tsp dried thyme, crushed
1/2 tsp ground cloves
1/2 tsp black pepper
1/8 tsp cayenne pepper
15 1/2 oz can black-eyed peas, rinsed and drained
14 1/2 oz can hominy (yellow is traditionally used, but white is ok)
14 1/2 oz can diced tomatoes (do not drain)
14-oz can low-sodium chicken broth
1 Tbsp fresh parsley, coarsely chopped
1 Tbsp molasses

Steps:

1. Heat oil in a 4-quart Dutch oven. Add celery, onion, sweet pepper and garlic. Cook for 5 minutes over medium heat. Stir in chicken, paprika, sugar, dry mustard, cumin, basil, oregano, thyme, cloves, black pepper and cayenne pepper. Cook for 5 more minutes, stirring frequently.
2. Stir in black-eyed peas, hominy, un-drained tomatoes, chicken broth, parsley and molasses. Bring to boil, then reduce heat to low and cover Dutch oven, and let soup simmer for 30 minutes.

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