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Pepper Pot Soup II

SUBMITTED BY: Janet Marks

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

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 1/2 pounds round steak, cubed
  • 1 cup red wine
  • 1 1/2 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

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

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2003 by krashzmom
the taste was okay, needed a little spicing up. the big problem was it needed twice as much... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2007 by Laura
I love this recipe - I wasn't too sure how it would taste with the red wine - but it tastes... MORE


 
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Nutritional Information
Pepper Pot Soup II

Servings Per Recipe: 6

Amount Per Serving

Calories: 471

  • Total Fat: 11.8g
  • Cholesterol: 69mg
  • Sodium: 704mg
  • Total Carbs: 51.2g
  •     Dietary Fiber: 8.4g
  • Protein: 34.6g

VIEW DETAILED NUTRITION

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