Pepper Pot Soup II recipe

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Ingredients

1 ½ pounds round steak, cubed
1 cup red wine
1 ½ cups water
6 ounces spaghetti
2 (14.5 ounce) cans stewed tomatoes
1 onion, thinly sliced
1 pinch white sugar
1 (15 ounce) can kidney beans
1 (10 ounce) package succotash
1 green bell pepper, chopped
salt and pepper to taste

Nutrition Info

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
servingSize: -
sodium: 614.3 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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