Creole Soup (Hot!)

• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 quarts water (if you like a thicker soup, put less)
• 1 (28 ounce) can diced tomatoes, undrained
• 3 cups shredded cabbage
• 3 cups cubed peeled potatoes
• 1 (15 1/2 ounce) can pork and beans
• 1 (11 1/8 ounce) cancondensed Italian tomato soup (or regular tomato soup tsp italian seasoning)
• 12 teaspoon italian seasoning
• 1 (4 ounce) can mushroom stems and pieces, undrained
• 1 cup sliced carrot
• 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
• cajun seasoning
• chili powder
• creole seasoning
• pepper, and
• crushed red pepper flakes
• 1 bay leaf

1. In a soup kettle or Dutch oven, cook beef and onion until meat is no longer pink; drain.
2. Add remaining ingredients and bring to a boil.
3. Reduce heat and simmer uncovered for 25 minutes or until vegetables are tender.
4. Discard bay leaf before serving.

ground beef, onion, water, tomatoes, cabbage, potatoes, pork, cancondensed italian tomato soup, italian seasoning, mushroom stems, carrot, green pepper, frozen peas, celery, chicken, parsley flakes, cajun seasoning, chili powder, creole seasoning, pepper, red pepper, bay leaf

Taken from www.food.com/recipe/creole-soup-hot-366403 (may not work)