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
CHEROKEE PEPPERPOT SOUP
I haven't tried this Native American recipe, but it looks very tasty and simple. Good for a cold afternoon? Enjoy!
Provided by Miraklegirl
Categories Vegetable
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Put meat in a large soup kettle and cover with water until it is about 1 inch higher than the meat.
- Cover and bring to a boil over high heat.
- Reduce heat and simmer for 2 1/2 hours.
- Remove meat, let cool.
- Discard bones, returning meat to pot.
- Put in all vegetables, cover and simmer for 1 to 1 1/2 hours.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 274.1, Fat 20.8, SaturatedFat 9, Cholesterol 43.1, Sodium 60, Carbohydrate 12.5, Fiber 2.5, Sugar 4.6, Protein 9.9
CHEESE PEPPER SOUP
Every time we have a church fellowship supper, people ask me to bring this soup. -Gay Nell Nicholas, Henderson, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Combine carrots, celery and green onions in water; cook until tender. Set aside. Saute onion in butter until limp; stir in the flour and blend well. Do not brown. Combine milk and broth; bring to a boil. Whisk in onion mixture. Add cheese dip, cayenne, salt and pepper, and mustard. Slowly stir in vegetables and water they were cooked in. Bring just to a boil; serve immediately.
Nutrition Facts : Calories 306 calories, Fat 22g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 1054mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.
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.
Provided by Janet Marks
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 6
Number Of Ingredients 11
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
CHEROKEE PEPPER POT
This is not extremely hot and spicy. Cherokee cooking is not. This is classed as a Southeast Native American Recipe. From Spirits of the Harvest, North American Indian Cooking.
Provided by drhousespcatcher
Categories Stew
Time 4m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Note: use short ribs or shanks.
- Put the first three ingredients in heavy soup kettle. Cover and bring to boil over high heat then reduce heat to low and simmer 3 hours.
- Remove meat, let cool and discard bones.
- Return the meat to the pot. Stir in remaining vegetables then simmer for 1 1/2 hours partially covered. Season to taste.
Nutrition Facts : Calories 228.9, Fat 3.3, SaturatedFat 1.2, Cholesterol 95.2, Sodium 89.4, Carbohydrate 21.4, Fiber 4.8, Sugar 8.2, Protein 29.1
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