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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 18 |
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Special seasonings set this flavorful soup apart from any others I've tried. It makes a nice big batch, so it's perfect when feeding a crowd. Plus, leftovers freeze well. - Del Mason, Martensville, Saskatchewan Ingredients:
1 pound ground turkey or 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 |
Directions:
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. Yield: 18 servings (4-1/2 quarts).
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