Creole Flavored Beef Soup Low Salt Food

CREOLE SOUP

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.

CREOLE SEASONING BLEND

Steps:

• In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Store in an airtight container.

LOW SODIUM VEGETABLE BEEF SOUP

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.

CREOLE BEEF CASSEROLE

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.

CREOLE VEGETABLE SOUP

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.

CREOLE ONION SOUP

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.