Philadelphia Pepper Pot Soup
Yield
9 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
margarine
|
|
| ⅓ | cup |
onions
diced |
|
| 2 | tablespoons |
leeks
diced |
|
| ½ | cup |
celery
cut into 1/2 inch pieces |
|
| ¼ | cup |
ham
diced |
*
|
| 6 | cups |
water
|
|
| 5 | each |
chicken bouillon cubes
|
*
|
| 5 | each |
beef bouillon cubes
|
*
|
| ½ | cup |
green bell peppers
cut into 1/2 inch pieces |
|
| 16 | ounces |
tomatoes
diced |
|
| 2 | teaspoons |
salt
|
|
| 4 | ounces |
tripe
cooked, julienned |
* |
| 1 | cup |
rice
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
margarine
|
|
| 79 | ml |
onions
diced |
|
| 3E+1 | ml |
leeks
diced |
|
| 118 | ml |
celery
cut into 1/2 inch pieces |
|
| 59 | ml |
ham
diced |
*
|
| 1.4 | l |
water
|
|
| 5 | each |
chicken bouillon cubes
|
*
|
| 5 | each |
beef bouillon cubes
|
*
|
| 118 | ml |
green bell peppers
cut into 1/2 inch pieces |
|
| 462.4 | ml/g |
tomatoes
diced |
|
| 1E+1 | ml |
salt
|
|
| 115.6 | ml/g |
tripe
cooked, julienned |
* |
| 237 | 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.
