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Recipe: Pepper Pot Soup II

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

Pepper Pot Soup II Ingredients

  • 1? pounds round steak, cubed

  • 1 cup red wine

  • 1? 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

How to Make Pepper Pot Soup II

  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.

Pepper Pot Soup II Nutritions

  • Calories: 472.4 calories

  • Carbohydrate: 50.4 g

  • Cholesterol: 69.2 mg

  • Fat: 11.9 g

  • Fiber: 8.4 g

  • Protein: 34.6 g

  • SaturatedFat: 4.3 g

  • ServingSize:

  • Sodium: 614.3 mg

  • Sugar: 7.2 g

  • TransFat:

  • UnsaturatedFat:

Pepper Pot Soup II Reviews

  • 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 its now 2 hours later and its not done. since it had to cook so long the pasta is mush. i probly wont try this again unless you try to improve it some. sorry.

  • I love this recipe - I wasnt too sure how it would taste with the red wine - but it tastes wonderful - I did this soup in my slow cooker.

  • As written this doesnt work very well but it has potential and the fixes are easy so Im 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

  • 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.

Source: Pepper Pot Soup II

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