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Campbell's Pepper Pot Recipe

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Campbell's Pepper Pot Soup, 10.5Ounce Cans (Pack of 12) Pricepulse
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Description

Campbell's Pepper Pot Soup is a unique and flavorful soup that has been around since the mid-1800s. This traditional soup is made with a variety of vegetables such as onions, carrots, celery, and peppers, as well as beef stock, tomatoes, and spices. This all-in-one soup is hearty and full of flavor, making it a great option for a quick and easy meal.

Prep Time

This soup comes together in just 30 minutes. Prep time is approximately 10 minutes and cook time is 20 minutes.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 bell peppers (any color), diced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon oregano
  • 1 bay leaf
  • 1 teaspoon Worcestershire sauce
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cups beef stock
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can corn, drained and rinsed
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish

Instructions

Heat the olive oil in a large soup pot over medium heat. Add the onions, carrots, celery, and garlic, and sauté until the vegetables are softened and lightly browned, about 5 minutes. Add the bell peppers, smoked paprika, cayenne, oregano, bay leaf, and Worcestershire sauce. Cook for an additional 2 minutes.

Add the diced tomatoes and beef stock, and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Add the black beans and corn, and simmer for an additional 10 minutes. Taste and season with salt and pepper if desired.

Serve the soup warm, garnished with chopped parsley. Enjoy!

Equipment

  • Large Soup Pot
  • Wooden Spoon
  • Measuring Spoons
  • Cutting Board
  • Knife

Notes

This soup can be easily customized with your favorite vegetables. Feel free to add in broccoli, mushrooms, zucchini, spinach, or kale. You can also substitute the beef stock with vegetable stock or chicken stock.

Nutrition: Per Serving

Calories: 220, Fat: 7g, Carbohydrates: 27g, Protein: 8g, Sodium: 560mg, Fiber: 6g.

Recipe Tips

  • Be sure to use a good quality beef stock for the best flavor.
  • This soup can be easily made ahead of time and reheated when ready to serve.
  • For a bit of extra flavor, add a splash of Worcestershire sauce or hot sauce to the soup.
  • This soup can be frozen for up to 3 months.
  • This soup can also be made in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

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