Creole Vegetable Soup

Sep 14, 2016
This soup is loaded with vegetables and delicious creole flavor. There's onions, potatoes, tomatoes, cabbage, carrots, celery, corn, rice, and beef brisket for added taste. Great served with crackers or toasted bread.
Prep time: 90 minutes   Cooking time: 20 minutes   Serves: 10  


2 pound Beef (Brisket)
2 Whole Chopped Celery
1 Whole Chopped Onions
1 Whole Potatoes (Diced)
3 quart Water
1 can Tomatoes
1 cup Cabbage
3 Whole Carrots (Diced)
2 Whole Chopped Celery
1/2 Whole Chopped Onions
1/2 Whole Potatoes (Diced)
2 smidgeon Minced Parsley
1 can Corn
1 Whole Turnip
2 tablespoon Rice
2 cup Spaghetti (Broken)
3 dash Tony Chacheres Original Creole Seasoning


1: In a 4 quart covered pot, boil meat in seasoned water with whole ribs of celery, whole onion, and whole potato.
2: Simmer for 3 hours.
3: Take soup meat from pot and remove meat from bone.
4: Chop meat into bite-size pieces, discarding bone and fat.
5: Mash cooked celery, onion, and potato through a strainer.
6: Return these ingredients to the pot along with the meat.
7: Add all other vegetables and rice; cook until vegetables are tender.
8: Break small amount of spaghetti or macaroni into soup during last 20 minutes of cooking.
9: Season with Tony Chachere's Original Creole Seasoning.

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