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.

6 servings


  • 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


  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.

Nutrition Facts (per serving)

472 Calories
12g Fat
50g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 472
% Daily Value *
Total Fat 12g 15%
Saturated Fat 4g 22%
Cholesterol 69mg 23%
Sodium 614mg 27%
Total Carbohydrate 50g 18%
Dietary Fiber 8g 30%
Total Sugars 7g
Protein 35g
Vitamin C 30mg 151%
Calcium 92mg 7%
Iron 7mg 36%
Potassium 931mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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