Beef Pepper Pot Soup Recipes

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PEPPER POT SOUP II



Pepper Pot Soup II image

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

Provided by Janet Marks

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Yield 6

Number Of Ingredients 11

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

Steps:

  • 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 Facts : 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, Sodium 614.3 mg, Sugar 7.2 g

AUTHENTIC PEPPER POT SOUP



Authentic Pepper Pot Soup image

The authentic version uses tripe. I have never cared for tripe, myself, and I have always substituted chicken, beef, turkey, sausage or even ham instead.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 3h

Yield 11

Number Of Ingredients 18

1 pound honeycomb tripe
5 slices bacon, diced
½ cup chopped onion
½ cup chopped celery
3 leeks, chopped
1 bunch fresh parsley, chopped
2 green bell peppers, diced
2 quarts beef stock
¼ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon ground cloves
¼ teaspoon crushed red pepper flakes
1 bay leaf
1 teaspoon ground black pepper
1 large potato, peeled and diced
2 large carrots, diced
4 tablespoons margarine
4 tablespoons all-purpose flour

Steps:

  • Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.
  • In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
  • Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
  • Add the diced potato and carrots, and cook for an additional 20 minutes.
  • Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 18.3 g, Cholesterol 49.2 mg, Fat 11.7 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 3.2 g, Sodium 256.7 mg, Sugar 5 g

BEEF PEPPER POT SOUP



Beef Pepper Pot Soup image

Make and share this Beef Pepper Pot Soup recipe from Food.com.

Provided by Aroostook

Categories     Meat

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb short rib of beef or 1 lb beef shanks
2 quarts water
2 large onions, quartered
2 ripe tomatoes, seeded and diced
1 large sweet bell pepper, seeded and diced
1/2 cup diced potato
1/2 cup sliced carrot
1/2 cup corn kernel, fresh or frozen
1/4 cup chopped celery
salt and pepper

Steps:

  • Put meat, water, and onions in a heavy soup kettle.
  • Cover and bring to a boil over high heat.
  • Reduce heat to low and simmer for 3 hours.
  • Remove meat, let cool, and discard bones, returning meat to pot.
  • Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours.
  • Season with salt and pepper.

Nutrition Facts : Calories 353.2, Fat 27.7, SaturatedFat 12, Cholesterol 57.5, Sodium 58.6, Carbohydrate 14, Fiber 2.6, Sugar 4.5, Protein 12.7

BEEF PEPPERPOT STEW WITH SPILLERS' DUMPLINGS



Beef Pepperpot Stew with Spillers' Dumplings image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 20

21 ounces well-trimmed stewing beef, preferably from the shin (may substitute stewing chicken)
4 1/2 cups beef stock or water mixed with 2 teaspoons yeast extract
4 sprigs fresh thyme
1 (4-inch) piece fresh ginger, very thinly sliced
1 onion, coarsely chopped
1 clove garlic, finely chopped
1 bay leaf
6 allspice berries
Kosher salt and freshly ground black pepper
16 ounces yams or potatoes
14 ounces sweet potatoes
16 ounces fresh pumpkin or butternut squash
4 large green onions
2 to 4 hot red chiles, preferably Scotch Bonnet
1 (16-ounce) can coconut milk
1 (16-ounce) can lima beans, drained and rinsed
3/4 cup spinach or callaloo (amaranth), washed, stemmed, destalked, and shredded
1 1/2 cups all-purpose flour
Pinch kosher salt
4 to 5 tablespoons water

Steps:

  • For the pepperpot: Wash the stewing beef and pat it dry with paper towels. Cut the meat into cubes around 5/8-inch thick and transfer to a large ovenproof casserole or heavy-bottomed saucepan. Combine the beef with the liquid, thyme, ginger, onion, garlic, bay leaf, and allspice berries, then adjust the seasonings with salt, and pepper. Bring the ingredients to a boil, skim the froth from the top of the liquid, cover with a lid, reduce the heat, and simmer for 30 minutes.
  • Peel the yams, sweet potatoes, and pumpkin. Cut the yam into pieces the size of large potato wedges. Cut the sweet potato and pumpkin into 1 1/2-inch chunks. Discard the pumpkin seeds. Bash the green onions with a heavy knife to release their flavor. Dice the chiles (wear gloves), and add with the vegetables to the pot along with the coconut milk and lima beans. Stir the ingredients, and simmer gently, covered, for another 25 to 35 minutes, or until the meat and vegetables are tender, and cooked through. Add the greens around 13 minutes before the cooking time is up.
  • For the dumplings: Mix the flour and salt together in a mixing bowl, and then gradually stir in the water to form a dough. Pull off 24 small pieces from the dough 1 piece at a time, and roll them into rounds or long pointy-ended ovals. Cook's Note: If you want bigger dumplings, use a double-sized piece of dough, and roll it into a round, pressing a small indentation into the top of it with your thumb.
  • Drop the dumplings into the hot pot immediately after rolling, around 8 minutes before the cooking time is up. Taste the dumpling, and add extra salt, and pepper, if necessary.

JAMAICAN PEPPER POT SOUP



Jamaican Pepper Pot Soup image

A classic Caribbean soup and a specialty of Sign Great House near Montego Bay, Jamaica

Provided by Food Network

Yield 6 large servings

Number Of Ingredients 15

2 pounds pig tails, scrubbed, rinsed in cold water, and cut into 1-inch pieces
1 pound salt beef, cut into 1/2-inch cubes
6 1/2 pints water
1 pound yams, peeled and chopped into 1-inch cubes
1 pound coco, peeled and chopped
4 cups ice water
12 okra, rinsed
8 ounces Indian kale, trimmed of heavy stalks and finely sliced
1 teaspoon powdered thyme
Freshly ground salt
Freshly ground pepper
6 ounces onion, thinly sliced
3 scallions, finely chopped
1 can callaloo* or 1 pound fresh spinach, shredded
*a Jamaican green vegetable that tastes like a cross between broccoli and spinach

Steps:

  • In a pot large enough to hold at least 20 cups of water, add pig tails. Cook on medium heat to render fat. Pat salt beef dry with a towel. When drippings have accumulated, add salt beef to pot and saute until brown.
  • Once browned, add 6 1/2 pints of water and bring to a simmer. Simmer for 1 hour, occasionally skimming off the foam that rises to the surface and clings to the sides of the pot.
  • After 1 hour, add the yams and coco. Add ice water to congeal fat and cause it to rise to the top. Skim off fat. Simmer for 1/2 hour more.
  • Add okra and kale. Add thyme, salt, and pepper to taste. Add chopped onion and scallion. Cook another 1/2 hour. Add callaloo or spinach and boil for 3 minutes. Serve immediately.

PEPPER SOUP



Pepper Soup image

This is my version of a soup we enjoyed at a restaurant. With green, red and yellow peppers, it's so colorful. I like to serve this slightly spicy soup with grilled cheese sandwiches. - Debbie Fails, Neenah, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 6

1 pound ground beef
1 each large green, sweet red and yellow pepper, chopped
1 large onion, chopped
1 can (46 ounces) V8 juice
1/2 to 1 teaspoon cayenne pepper
Salt and pepper to taste

Steps:

  • In a large saucepan, cook the beef, peppers and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

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