Pepper Pot Soup II

Rating: 4.29 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

By Janet Marks

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Recipe Summary

Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Add cubed steak, red wine, and water to a large soup pot. Simmer, covered, over medium low heat for 1 hour.

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  • 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; protein 34.6g; carbohydrates 50.4g; fat 11.9g; cholesterol 69.2mg; sodium 614.3mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Laura
Rating: 5 stars
02/20/2007
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. Read More
Helpful
(5)

Most helpful critical review

krashzmom
Rating: 3 stars
03/29/2003
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 was making an 1.5 hour soup and it's now 2 hours later and it's not done. since it had to cook so long the pasta is mush. i probly won't try this again unless you try to improve it some. sorry. Read More
Helpful
(13)
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
krashzmom
Rating: 3 stars
03/29/2003
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 was making an 1.5 hour soup and it's now 2 hours later and it's not done. since it had to cook so long the pasta is mush. i probly won't try this again unless you try to improve it some. sorry. Read More
Helpful
(13)
Laura
Rating: 5 stars
02/20/2007
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. Read More
Helpful
(5)
Soup Loving Nicole
Allstar
Rating: 4 stars
07/18/2015
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 basically nothing in the hour the meat cooks leaving you with no "soup" left to work with. On that note the beef is SUPER tender and delicious but you must add more liquid at this point and I recommend beef stock. The second problem is that spaghetti cooked for 35 minutes would leave you with mush. And the spaghetti really needs broken up into small pieces in order to fit on your spoon. I broke mine in thirds which was still too big making it very hard and sloppy to eat. Lastly as written this recipe lacks in flavor and really needs some seasoning and herbs like parsley thyme oregano etc. This soup is fairly inexpensive to make and has good potential! Read More
Helpful
(1)
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Bellerophon
Rating: 3 stars
03/03/2020
I would use ditalini pasta rather than spaghetti which has to be broken into spoon-size pieces. Ditalini is already spoon size, and just a tiny bit out of the ordinary. Read More
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