Creole Soup

• 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

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.

ground beef, onion, water, tomatoes, cabbage, potatoes, pork, tomato soup, mushroom stems, carrots, green pepper, frozen peas, celery, chicken, parsley flakes, cajun seasoning, bay leaf

Taken from www.tasteofhome.com/recipes/creole-soup/ (may not work)