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.
- Serves: 6 persons
Ingredients
- 1½ pounds round steak, cubed
- 1cup red wine
- 1½ cups water
- 6ounces spaghetti
- 2(14.5 ounce) cans stewed tomatoes
- 1onion, thinly sliced
- 1pinch white sugar
- 1(15 ounce) can kidney beans
- 1(10 ounce) package succotash
- 1green bell pepper, chopped
- salt and pepper to taste
Instructions
Step 1
Add cubed steak, red wine, and water to a large soup pot. Simmer, covered, over medium low heat for 1 hour.Step 2
Meanwhile, cook pasta in a large pot of boiling water for 5 minutes. The pasta should be only partially cooked. Drain.Step 3
Add pasta, tomatoes, onion, and sugar to meat. Simmer for 30 minutes.Step 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.