pepper-pot-soup-ii

Pepper Pot Soup II

2 Reviews Add a Pic
Janet Marks
Recipe by  Janet Marks

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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)

Rate This Recipe
krashzmom
13

krashzmom

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 was making an 1.5 hour soup and it's now 2 hours later and it's not done. since it had to cook so long the pasta is mush. i probly won't try this again unless you try to improve it some. sorry.

Laura
5

Laura

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 472 cal
  • 24%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 50.4 g
  • 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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Stuffed Pepper Soup I

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Roasted Red Bell Pepper Soup