AUTHENTIC PEPPER POT SOUP
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
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
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
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
PEPPER SOUP
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
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.
PEPPERED BEEF SOUP
Make and share this Peppered Beef Soup recipe from Food.com.
Provided by KathyP53
Categories Roast Beef
Time 8h20m
Yield 12 cups
Number Of Ingredients 15
Steps:
- Rinse roast and pat dry. Cut a 1"deep cavity in the shape of an "X" on top of roast (do not cut all the way through raost). Dredge roast in flour; shake off excess.
- Cook roast in hot oil in a Dutch oven over medium-high heat 1-2 minutes on each side, or until lightly browned.
- Place raost in a 6 quart slow cooker. Stuf cavity with sliced red onion and minced garlic; top roast with potatoes and baby carrots. Pour beer, balsamic vinegar, and Wrocestershire sauce into slow cooker. Sprinkle with parsley, bouillon, and ground pepper. Add bay leaves to liquid in slow cooker.
- Cover, and cook on LOW for 7-8 hours or until fork tender. Shred roast using two forks. Season with salt to taste.
Nutrition Facts : Calories 428.8, Fat 24.2, SaturatedFat 8.8, Cholesterol 99.8, Sodium 149.3, Carbohydrate 16.4, Fiber 1.6, Sugar 2.7, Protein 30.8
STUFFED BELL PEPPER SOUP
If you love the taste of stuffed bell peppers but not all the prep, you'll love this easy take! Instead of having to hollow out the peppers, we chopped them up (on the large side, for more texture) and stirred them into a flavorful soup along with ground beef, rice and canned tomatoes. Top it off with shredded Cheddar and fresh parsley for the perfect weeknight dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a medium pot over medium-high heat. Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until vegetables are softened, about 7 minutes.
- Add the ground beef and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, about 3 minutes.
- Add the garlic, thyme and oregano. Cook, stirring, until fragrant, about 1 minute. Add the beef broth, diced tomatoes, crushed tomatoes, Worcestershire, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil. Reduce the heat and simmer until flavors are blended, about 5 minutes.
- Stir in the rice and cook until warmed through, about 2 minutes. Season with salt and pepper.
- Ladle the soup into bowls and top with some Cheddar and parsley.
WINTERTIME BEEF SOUP
Kidney beans, ground beef, green pepper and chopped cabbage make this thick soup hearty and satisfying. Many people request the recipe after trying it. -Carol Tupper of Joplin, Missouri
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Stir in kidney beans and cabbage; return to a boil. Reduce heat; cover and cook 12-15 minutes longer or until cabbage is tender.
Nutrition Facts : Calories 238 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 703mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 8g fiber), Protein 20g protein. Diabetic Exchanges
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