- 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.
Per Serving: 472 calories; 11.9 50.4 34.6 69 614 Full nutrition
ReviewsRead all reviews 3
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 ...
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.