Pepper Pot Soup II

Cinco de Mayo - Soup, Stew and Chili

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

Brief

Servings: 6

Yield: 6 servings

Pepper Pot Soup II

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

Basic Margarita

Soup, Stew and Chili

Directions

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.

Nutritional Information

Pepper Pot Soup II

Servings Per Recipe:6

Calories: 472.4

% Daily Value *

Protein: 34.6g 69%

Carbohydrates: 50.4g 16%

Dietary Fiber: 8.4g 34%

Sugars: 7.2g

Fat: 11.9g 18%

Saturated Fat: 4.3g 22%

Cholesterol: 69.2mg 23%

Vitamin A Iu: 375.4IU 8%

Niacin Equivalents: 14mg 108%

Vitamin B6: 0.7mg 45%

Vitamin C: 30.1mg 50%

Folate: 103mcg 26%

Calcium: 92.4mg 9%

Iron: 6.5mg 36%

Magnesium: 74.5mg 27%

Potassium: 931.1mg 26%

Sodium: 614.3mg 25%

Thiamin: 0.6mg 56%

Calories From Fat: 106.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.