Creole Flavored Beef Soup Low Salt Food

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CREOLE BEEF CASSEROLE



Creole Beef Casserole image

My husband and I were each cooking something different one night and combined them for this dish. It's great! -Nicki Austin, Lawrenceville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups sour cream
1 small onion, chopped
1/4 teaspoon pepper
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1-1/2 pounds ground beef
1 cup ketchup
1/4 cup packed brown sugar
3 teaspoons Creole seasoning
1 teaspoon garlic salt
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
3/4 cup crushed cornflakes
1/4 cup butter, melted

Steps:

  • Preheat oven to 350°. In a large bowl, combine soup, sour cream, onion and pepper. Stir in potatoes and cheese; transfer to a greased 3-qt. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in ketchup, brown sugar and seasonings; spread over potatoes. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, 40-45 minutes or until bubbly.

Nutrition Facts : Calories 654 calories, Fat 36g fat (21g saturated fat), Cholesterol 133mg cholesterol, Sodium 1763mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 2g fiber), Protein 28g protein.

LOW SODIUM VEGETABLE BEEF SOUP



Low Sodium Vegetable Beef Soup image

This is my favorite vegetable beef soup recipe. It can be thickened to a stew and stores well. Its even better the second day. I leave out the extra salt but you can season to your taste.

Provided by Computer Chef

Categories     < 4 Hours

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb stew meat, cut into smaller chunks
1 medium onion, cut into large chunks
3 -4 stalks celery, sliced
1/2-3/4 cup sliced carrot
2 large russet potatoes, peeled and cut into bite sized pieces
1 (16 ounce) can no-salt-added stewed tomatoes
2 garlic cloves, diced fine
1/8-1/4 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
2 cups water

Steps:

  • Sauté garlic in oil in large skillet.
  • Cut meat into smaller chunks and brown meat in skillet; remove meat.
  • Put meat, onion, carrots, stewed tomatoes, celery, potatoes into 4 quart dutch oven with 2 cups water; set aside.
  • Make gravy: On med-low heat add flour to skillet and stir to brown flour but don't burn it. Add beef broth and stir to simmer for 2-3 minutes or until smooth.
  • Pour gravy into dutch oven. Bring to boil and then reduce heat and simmer covered till vegetables are done, 30-45 minutes typically. Remove lid and simmer 10-15 minutes if needed to thicken stew.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 511.3, Fat 28.9, SaturatedFat 9.9, Cholesterol 76, Sodium 184.6, Carbohydrate 38.1, Fiber 5.5, Sugar 3.8, Protein 25.1

CREOLE SOUP



Creole Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 17

1 pound ground 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

Steps:

  • In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , 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.

Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 571mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.

CREOLE VEGETABLE SOUP



Creole Vegetable Soup image

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.

Provided by Heydarl

Categories     Vegetable

Time 3h15m

Yield 10 , 10 serving(s)

Number Of Ingredients 18

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

Steps:

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

Nutrition Facts : Calories 355.2, Fat 19.9, SaturatedFat 8, Cholesterol 66.9, Sodium 433.4, Carbohydrate 22.3, Fiber 3.9, Sugar 5.2, Protein 22.4

CREOLE ONION SOUP



Creole Onion Soup image

Gourmet taste in 30 minutes -- you can't beat that with a stick. Light a candle (to avoid tears while cutting onion). Ok, let me be honest....I seldom measure anything...but I will try...just sprinkle the ingredients and taste as you cook....make it your own.

Provided by TAMMIELT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 12

1 (1 pound) loaf French bread
¼ cup butter
2 onions, thinly sliced
¼ cup all-purpose flour
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
½ teaspoon Creole-style seasoning
¼ cup spaghetti sauce
2 tablespoons soy sauce
2 (10.5 ounce) cans beef broth
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese

Steps:

  • Slice the bread in thick slices and place on the rack in the oven. Heat oven to 325 degrees F (165 degrees C). Check bread periodically throughout following steps and remove from oven when golden.
  • In a saucepan over medium heat, melt butter. Cook onion in butter, stirring, until golden, 15 minutes. Sprinkle flour, pepper, garlic powder and Creole seasoning over onion and continue to cook until flour is golden brown as well. Stir in spaghetti sauce and soy sauce, cook 1 minute more. Stir in beef broth and simmer 10 minutes, or until onions reach desired consistency.
  • Place slices of bread in ovenproof bowls and top with Swiss cheese. Ladle soup into bowls and top with Parmesan. Place in oven until Parmesan melts. Serve at once.

Nutrition Facts : Calories 464.6 calories, Carbohydrate 53.5 g, Cholesterol 48.8 mg, Fat 18.5 g, Fiber 2.8 g, Protein 21.6 g, SaturatedFat 10.9 g, Sodium 1486.4 mg, Sugar 5.1 g

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