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Philadelphia Pepper Pot Soup

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Submitted by duchesskrysna

YIELD

9 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 15
TABLESPOON ML MARGARINE
79
CUP ML ONIONS
diced
2 3E+1
TABLESPOONS ML LEEKS
diced
½ 118
CUP ML CELERY
cut into 1/2 inch pieces
¼ 59
CUP ML HAM
diced *
6 1.4
CUPS L WATER
5 5
5 5
EACH EACH BEEF BOUILLON CUBES *
½ 118
CUP ML GREEN BELL PEPPERS
cut into 1/2 inch pieces
16 462.4
OUNCES ML/G TOMATOES
diced
2 1E+1
TEASPOONS ML SALT
4 115.6
OUNCES ML/G TRIPE
cooked, julienned *
1 237
CUP ML RICE
cooked

Directions

Heat margarine in a large saucepan.

Add onions, leeks, celery and ham.

Saute, stirring, until vegetables are tender.

Add water and bouillon cubes and cook until bouillon cubes are dissolved.

Add remaining ingredients and simmer for 5 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 242g (8.5 oz)
Amount per Serving
Calories 98 14% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 555mg 23%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 9% Vitamin C 21%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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