Creole Vegetable and Beef Soup

Ingredients

• 2 pounds beef brisket or soup bone
• 1 large onion, quartered
• 2 ribs celery, halved
• 1 turnip, halved or quartered
• 1 Tbsp Tony's Creole Seasoning (We added extra Creole seasoning to the adult bowls after cooking. If you don't have kids with mild taste buds eating this, maybe add more seasoning while cooking)
• 3 quarts water
• 1 14.5 oz can tomatoes
• 1/2-2 cups chopped cabbage
• 3 carrots, chopped
• 1 turnip, diced
• 2 ribs celery, chopped
• 1 small onion, chopped
• 1 medium Irish potato, chopped
• 2 sprigs parsley, minced
• 1 14.5 oz can corn, whole kernel
• Leftover cooked rice or pasta (Feel free to make fresh rice or pasta if you don't have leftovers. We used leftover rice the first day, and cooked fresh rice when eating the next day. Both were great!)
• If you don't want to buy Creole seasoning...you can make it by combining the following:
• 1 tablespoons onion powder
• 1 tablespoons garlic powder
• 1 tablespoons dried oregano leaves
• 1 tablespoons dried sweet basil
• 1/2 tablespoon dried thyme leaves
• 1/2 tablespoon black pepper
• 1/2 tablespoon white pepper
• 1/2 tablespoon cayenne pepper
• 1/2 tablespoon celery seed
• 2 1/2 tablespoons paprika (sweet)