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zydeco soup


this is a delicious soup that i originally found on the better homes and gardens website, but i've seen it reprinted on a variety of other cooking and recipe sites. i tried to research the background so i could accurately list its origin when posting this recipe. but there doesn't seem to be any sort of consensus whether this soup is more accurately classified as a cajun or creole recipe. it seems to be one of those age-old questions that has no definite answer one way or the other, though most sites seem to agree that its roots are firmly planted in louisiana. so, i'll leave it up to each individual to decide if this is cajun or creole.


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  1. Heat oil in a 4-quart dutch oven
  2. Add celery
  3. Onion
  4. Sweet pepper and garlic
  5. Cook for 5 minutes over medium heat
  6. Stir in ham
  7. Paprika
  8. Sugar
  9. Dry mustard
  10. Cumin
  11. Basil
  12. Oregano
  13. Thyme
  14. Cloves
  15. Black pepper and cayenne pepper
  16. Cook for 5 more minutes
  17. Stirring frequently
  18. Stir in black-eyed peas
  19. Hominy
  20. Undrained tomatoes
  21. Chicken broth
  22. Parsley and molasses
  23. Bring to boil
  24. Then reduce heat and cover dutch over and let soup simmer for 30 minutes

Step 7

Total Time in Minute 60

Ingredients Count 22

cooking zydeco soup

See More Relate Photo




Green sweet pepper

Garlic cloves

Olive oil

Cooked ham



Dry mustard

Ground cumin

Dried basil

Dried oregano

Dried thyme

Ground cloves

Black pepper

Cayenne pepper

Black-eyed peas

Yellow hominy

Diced tomatoes

Low sodium chicken broth

Fresh parsley


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