Pepper Pot Soup II

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

• Calories: 472 Calories

Ingredients

• 1 ½ cups water
• 1 pinch white sugar
• salt and pepper to taste
• 2 (14.5 ounce) cans stewed tomatoes
• 1 green bell pepper, chopped
• 1 onion, thinly sliced
• 1 (15 ounce) can kidney beans
• 6 ounces spaghetti
• 1 cup red wine
• 1 ½ pounds round steak, cubed
• 1 (10 ounce) package succotash

Recipe Instructions

Step 1

Add cubed steak, red wine, and water to a large soup pot. Simmer, covered, over medium low heat for 1 hour.

Step 2

Meanwhile, cook pasta in a large pot of boiling water for 5 minutes. The pasta should be only partially cooked. Drain.

Step 3

Add pasta, tomatoes, onion, and sugar to meat. Simmer for 30 minutes.

Step 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.