Creole Vegetable Soup

A recipe from Tony Chachere's Cajun Country Cookbook. Sounds wonderful, so am posting here to try this week. Could also be made in the crockpot, which I'll definitely try.

• Ready In: 3 hrs 15 mins
• Serves: 10
• Yields: 10

Ingredients

• 1  kg stewing beef, diced
• 1  liter  beef stock
• 1 1⁄2 liters water
•  creole seasoning
• 2  celery ribs
• 1  large onion
• 1  large potato
• 1 (800 g) can chopped tomatoes
• 1  cup cabbage, chopped
• 3  carrots, chopped
• 2  stalks celery, chopped
• 1⁄2 onion, chopped
• 1⁄2 potato, chopped
• 3  sprigs parsley, minced
• 1  cup corn kernel, frozen
• 2  tablespoons  uncooked rice
• 1  turnip, diced
• 1  handful broken spaghetti or 1  macaroni

Directions

1. In a large covered pot, boil meat in seasoned stock and water with whole ribs of celery, whole onion and whole potato.
2. Simmer for 3 hours or longer.
3. Take soup meat from pot and remove meat from bone. Chop into bite sized pieced, discarding bone and fat.
4. Mash well cooked vegetables through a strainer or puree with stock blender. Return these ingredients and meat to the liquid.
5. Add al other vegetables and rice, cook until vegetables are well done.
6. Break small amount of spaghetti or macaroni into soup during last 20 minutes of cooking.