Evangeline Parish Corn & Beef Soup

READY IN: 1hr 10mins
Recipe by EdsGirlAngie

An uncomplicated, well-seasoned Cajun-style soup. This makes a nice, satisfying weeknight supper, and can be made a little more substantial by adding some cooked rice. Remember to remove the bay leaf before serving!

Top Review by LARavenscroft

Made for My 3 Chefs (category: Soup's On!). This was absolutely wonderful and so easy to make. The flavors blended very well together. I liked the fact that it uses only 1/2 pound of ground beef - a penny pinching recipe! These days that's very important. Thanks for posting this Angie!

Ingredients Nutrition


  1. In a large saucepan, combine broth, water, corn, oregano, bay leaf, thyme, tomato paste, salt, cayenne pepper and green bell pepper.
  2. Bring mixture to a boil, then simmer on low heat for about 30 minutes.
  3. Meanwhile, in a medium saucepan, combine olive oil, onion, and garlic; saute on low heat for 10 minutes or until onion is transparent and garlic is golden but not brown.
  4. Add the ground beef and cook with onion-garlic mixture on medium heat until beef is well-browned, stirring frequently.
  5. Add beef-onion mixture to broth-water mixture.
  6. Simmer on low for another 20 minutes.
  7. Taste for saltiness; add a little more water if necessary.
  8. Leftover soup thickens slightly overnight (and tastes great the next day).
  9. Thin with a little more water if you wish.

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