PEPPER POT SOUP II
Made with cubed steak, beans, and spaghetti- this recipe makes a hearty soup that's perfect for a cold winter day.
Provided by Janet Marks
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Add cubed steak, red wine, and water to a large soup pot. Simmer, covered, over medium low heat for 1 hour.
- Meanwhile, cook pasta in a large pot of boiling water for 5 minutes. The pasta should be only partially cooked. Drain.
- Add pasta, tomatoes, onion, and sugar to meat. Simmer for 30 minutes.
- Stir beans, succotash, and green pepper into soup. Season with salt and pepper to taste. Simmer over low heat until soup is hot and vegetables are tender.
Nutrition Facts : Calories 472.4 calories, Carbohydrate 50.4 g, Cholesterol 69.2 mg, Fat 11.9 g, Fiber 8.4 g, Protein 34.6 g, SaturatedFat 4.3 g, Sodium 614.3 mg, Sugar 7.2 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Tanjil Ahamed
[email protected]This was the best pepper pot soup I've ever had. It was so flavorful and delicious.
Mazhar Abbasi
[email protected]This soup was very good. I used oxtails and it was very flavorful. I also added some chopped carrots and celery, and it was a great addition. I will definitely be making this soup again.
Tommy Freeman
[email protected]This soup was amazing! I made it exactly as directed and it was perfect. I love the flavor of the allspice and clove. I will definitely be making this soup again.
Riyad Tuhin
[email protected]This pepper pot soup was delicious and easy to make. I used ground beef instead of oxtails, and it was still very flavorful. I also added some chopped carrots and celery, and it was a great addition. I will definitely be making this soup again.