Jambalaya Soup

8 servings Prep: 15 m Cook: 1 h 10 m Total: 1 h 25 m Beginner
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A hearty, family-friendly soup inspired by classic jambalaya flavors with ground beef, potatoes, carrots, and vegetables in a rich tomato broth topped with melted Velveeta cheese. This comforting one-pot meal is easy to make and perfect for feeding a crowd on busy weeknights.

Ingredients

8 servings
  • 1 lb lean ground meat
  • 1 large onion, chopped
  • 1 can Rotel Tomatoes or Stewed Tomatoes
  • 4-5 carrots, diced
  • 2-3 medium size red potatoes, diced
  • 1/2 lb Velveeta Cheese
  • 1 can whole kernel corn
  • 1 can string beans
  • 1 can peas

Step-by-Step Instructions

  1. Brown ground meat and onions in a large pot over medium-high heat, breaking up the meat as it cooks, about 8-10 minutes.
  2. Add Rotel/tomatoes and cook for 10 minutes. Add diced carrots. Cook for another 15 minutes, stirring occasionally.
  3. Add diced potatoes and cook for 30 minutes. Add water as needed (about 2-3 cups) to maintain a soup consistency, stirring often. Add the corn, beans and peas (with the liquid in the cans, don’t drain any of them). Cook for 10 minutes more.
  4. Add the Velveeta cheese and cook until melted, stirring to incorporate. Serve hot and enjoy. Great with cornbread on the side.

Common Problems and Solutions

Q: Can I use fresh vegetables instead of canned?

A: Absolutely! Just adjust cooking times—fresh corn and peas only need about 5-10 minutes, and fresh green beans should be added with the potatoes so they have time to get tender.

Q: The soup is too thick, what should I do?

A: Add more water or beef broth a cup at a time until you reach your desired consistency. The Velveeta will thicken it quite a bit, so it's normal to need to thin it out near the end.

Q: Can I make this ahead of time?

A: Yes, this soup reheats beautifully. Store in the refrigerator for up to 3 days or freeze for up to 3 months. You may need to add a splash of water when reheating as it thickens when cold.

Tips and Techniques

Don’t skip the liquid from the canned vegetables—it adds flavor and body to the soup. If you want more heat, use the spicy version of Rotel tomatoes or add some cayenne pepper to taste.

Ingredient Substitutions

  • Velveeta cheese: 8 oz cream cheese or 2 cups shredded cheddar
  • Rotel tomatoes: 1 can diced tomatoes plus 1 small can diced green chiles
  • ground beef: ground turkey, ground pork, or Italian sausage
  • red potatoes: russet potatoes or sweet potatoes

Equipment Needed

  • Large pot or Dutch oven
  • Wooden spoon for stirring
  • Knife and cutting board

Historical Context

While not a traditional jambalaya, this soup borrows the spirit of Louisiana’s famous one-pot rice dish and adapts it into a vegetable-forward comfort soup that’s been popular with families across Acadiana for quick weeknight meals.