Creole Flavored Beef Soup Low Salt Recipes

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CREOLE TOMATO SOUP (LOW FAT)

Quick and easy. A nice warmer-upper lunch for a winter day. Serve with a crusty French bread or rolls.

Provided by Outta Here

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13



Creole Tomato Soup (Low Fat) image

Steps:

  • In a Dutch Oven over medium heat, melt margarine.
  • Add green pepper, onion, garlic and 3 tablespoons of the broth. Cook, stirring, until onion is soft (about 10 minutes). If liquid begins to evaporate, add a little more broth.
  • Add all remaining ingredients. Cover and bring to a boil. Lower heat and simmer for at least 15 minutes, or until green pepper is tender and flavors are well blended.
  • Serve hot.
  • Soup will keep in refrigerator for 2-3 days and then reheated.

Nutrition Facts : Calories 80.6, Fat 2.3, SaturatedFat 0.5, Sodium 45.8, Carbohydrate 15.1, Fiber 3.3, Sugar 9.1, Protein 2.4

2 teaspoons margarine
1 medium green pepper, seeded and diced
1 medium onion, finely chopped
1 garlic clove, minced
2 cups low-fat chicken broth or 2 cups vegetable broth
2 (15 ounce) cans reduced-sodium diced tomatoes, undrained
2 teaspoons sugar
1 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
2 bay leaves
1 dash cayenne pepper
1/4 teaspoon black pepper

SEAFOOD CREOLE

This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.

Provided by Plain ole Bob

Categories     Seafood     Fish

Time 1h10m

Yield 6

Number Of Ingredients 21



Seafood Creole image

Steps:

  • Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
  • Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
  • Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
  • Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g

¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
½ teaspoon dried sweet basil
¼ cup butter
1 cup peeled chopped tomato
¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped green bell pepper
1 ½ teaspoons minced garlic
1 ¼ cups chicken stock
1 cup canned tomato sauce
1 teaspoon white sugar
½ teaspoon hot pepper sauce (such as Tabasco®)
2 bay leaves
1 pound peeled and deveined rock shrimp (thawed if frozen)
1 pound bay scallops (thawed if frozen)
1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

LOW SODIUM VEGETABLE BEEF SOUP

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



Low Sodium Vegetable Beef Soup image

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

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

CREOLE BEEF CASSEROLE

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



Creole Beef Casserole image

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.

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

CREOLE SEASONING BLEND

This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor boost. Also makes a great gift when placed in a decorative jar with recipe attached.

Provided by JOSLYN

Time 5m

Yield 20

Number Of Ingredients 10



Creole Seasoning Blend image

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.

Nutrition Facts : Calories 15.8 calories, Carbohydrate 3.4 g, Fat 0.4 g, Fiber 1.5 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 1048.2 mg, Sugar 0.7 g

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt

CREOLE SOUP

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



Creole Soup image

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.

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

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