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My review
Pepper Pot Soup II
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
servings 472 calsOriginal recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Add cubed steak, red wine, and water to a large soup pot. Simmer, covered, over medium low heat for 1 hour.
- Meanwhile, cook pasta in a large pot of boiling water for 5 minutes. The pasta should be only partially cooked. Drain.
- Add pasta, tomatoes, onion, and sugar to meat. Simmer for 30 minutes.
- 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; 11.9 g fat; 50.4 g carbohydrates; 34.6 g protein; 69 mg cholesterol; 614 mg sodium. Full nutrition
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Reviews
Read all reviews 3Most helpful
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Newest
12/11/2002
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 ...
2/20/2007
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.
7/18/2015
As written this doesn't work very well but it has potential and the fixes are easy so I'm giving it 4 stars. The first problem I ran into is that the wine and water have reduced down to basicall...