Zydeco Soup

Zydeco Soup Recipe

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Vickie Parks


This is a delicious (and spicy!) soup. I tried to research the background so I could accurately list its origin. But there doesn't seem to be any sort of consensus whether this soup is 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 it's Cajun or creole.

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20 Min
40 Min
Stove Top


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2 stalk(s)
celery, chopped (about 1 cup)
1 medium
onion, chopped (about 1 cup)
1 medium
green sweet pepper, chopped (about 3/4 cup)
2 clove
garlic, minced
2 Tbsp
olive oil
6 oz
cooked chicken, diced (about 1 1/4 cups)
1 tsp
1/2 tsp
granulated sugar
1/2 tsp
dry mustard
1/2 tsp
ground cumin
1/2 tsp
dried basil, crushed
1/2 tsp
dried oregano, crushed
1/2 tsp
dried thyme, crushed
1/2 tsp
ground cloves
1/2 tsp
black pepper
1/8 tsp
cayenne pepper
15 1/2 oz
can black-eyed peas, rinsed and drained
14 1/2 oz
can hominy (yellow is traditionally used, but white is ok)
14 1/2 oz
can diced tomatoes (do not drain)
14-oz can
low-sodium chicken broth
1 Tbsp
fresh parsley, coarsely chopped
1 Tbsp

How to Make Zydeco Soup


  • 1Heat oil in a 4-quart Dutch oven. Add celery, onion, sweet pepper and garlic. Cook for 5 minutes over medium heat. Stir in chicken, paprika, sugar, dry mustard, cumin, basil, oregano, thyme, cloves, black pepper and cayenne pepper. Cook for 5 more minutes, stirring frequently.
  • 2Stir in black-eyed peas, hominy, un-drained tomatoes, chicken broth, parsley and molasses. Bring to boil, then reduce heat to low and cover Dutch oven, and let soup simmer for 30 minutes.

Printable Recipe Card

About Zydeco Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Cajun/Creole

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