Pepper Pot Soup II

2

"Made with cubed steak, beans, and spaghetti- this recipe makes a hearty soup that's perfect for a cold winter day."

Ingredients

{{adjustedServings}} servings 472 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  1. Add cubed steak, red wine, and water to a large soup pot. Simmer, covered, over medium low heat for 1 hour.
  2. Meanwhile, cook pasta in a large pot of boiling water for 5 minutes. The pasta should be only partially cooked. Drain.
  3. Add pasta, tomatoes, onion, and sugar to meat. Simmer for 30 minutes.
  4. 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.
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Reviews

2
  1. 4 Ratings

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the taste was okay, needed a little spicing up. the big problem was it needed twice as much water and extra wine. the pepper and succotoush needed to go in earlier. a lot earlier. i thought ...

I love this recipe - I wasn't too sure how it would taste with the red wine - but it tastes wonderful - I did this soup in my slow cooker.