Creole Soup (Hot!)

Love this soup, but I make it less spicy by cutting a bit on the spices.

• Ready In: 25 mins
• Serves: 14

Ingredients

• 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 1/2ounce) can  pork and beans
• 1 (11 1/8ounce) can  condensed  Italian tomato soup (or regular tomato soup tsp italian seasoning)
• 1⁄2 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

• 1 teaspoon each

•  cajun seasoning
•  chili powder
•  creole seasoning
•  pepper, and
•  crushed red pepper flakes
• 1  bay leaf

Directions

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. Reduce heat and simmer uncovered for 25 minutes or until vegetables are tender.
3. Discard bay leaf before serving.