How to Make Pepper Pot Soup II - A Step-by-Step Guide

Pepper Pot Soup is a traditional Caribbean dish that has been enjoyed for centuries. It's a flavorful and hearty soup that is perfect for warming up on a cold day. There are many variations of Pepper Pot Soup, but this recipe, Pepper Pot Soup II, is a delicious and satisfying version that is sure to become a new favorite in your household.

This soup is packed with protein and healthy vegetables, making it a well-balanced and nutritious meal. The rich and savory broth is flavored with ...

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Ingredients

  • 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

Information

  • Servings: 6
  • Yield: 6 servings

  • 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

    472 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Cholesterol: 69mg
    • Sodium: 614mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 8g
    • Total Sugars: 7g
    • Protein: 35g
    • Vitamin C: 30mg
    • Calcium: 92mg
    • Iron: 7mg
    • Potassium: 931mg