Pepper Pot Soup II
Description
Made with cubed steak, beans, and spaghetti- this recipe makes a hearty soup that's perfect for a cold winter day.
Ingredients
•
1 1/2 pounds round steak, cubed
•
1 cup red wine
•
1 1/2 cups water
•
6 ounces spaghetti
•
2 (14 1/2 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
Directions
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.