“Old Cajun-style recipe from my mom's notes, from Mamou, Louisiana. If you like spicy soup, double the amount of cayenne pepper.” - by Maurice Tate, Jr.
Ingredients
Adjust Servings
Original recipe yields 4 to 6 servings
Directions
- In a large pot over high heat, combine the water, tomato paste, salt, ground black pepper, cayenne pepper, green bell pepper, red bell pepper and corn. Bring to a boil, reduce heat to medium low and allow to simmer at a slow boil for 35 minutes.
- In a large saucepan over medium heat, combine the oil, onion and garlic and saute for 3 to 5 minutes. Add to the simmering soup. In the same saucepan over medium heat, saute the ground beef for 10 minutes or until well browned, and add to the soup. Stir well and simmer for 10 more minutes.
Nutrition
Amount Per Serving (4 total)
- Calories
- 346 cal
- 17%
- Fat
- 19.9 g
- 31%
- Carbs
- 31.3 g
- 10%
Based on a 2,000 calorie diet
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Reviews (34)
Rate This Recipe
VONJACKIE
"This was a hit! It wasn't what I thought it would be because I don't think the corn was the major player in this soup, but it was delightful nonetheless! I use a bit extra tomato paste and I put som..." See moree beef boullion in with the water to give it some extra flavor. I will make this again and again! Yum!"
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