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.


☆☆☆☆☆ 0 votes

20 Min
40 Min
Stove Top


  • 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


  1. Heat 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.
  2. Stir 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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