Skip to content Skip to sidebar Skip to footer

Campbell's Pepper Pot Soup Recipe

Table of Contents [Show]

Authentic Pepper Pot Soup Recipe Allrecipes
Authentic Pepper Pot Soup Recipe Allrecipes from www.allrecipes.com

Description

Campbell's Pepper Pot Soup is a classic comfort food that is perfect for a cold winter night. This hearty soup is made with a savory beef stock, lots of vegetables, and a few spices. The result is a thick, rich, and flavorful soup that is sure to warm you up. The best part is that it's easy to make and takes just a few minutes to prepare. Plus, it's a great way to use up any leftover vegetables you have in the fridge. So, if you're looking for a delicious and simple meal, this is the perfect soup for you!

Prep Time

This soup is easy to make and only takes about 10 minutes to prep. All you need to do is gather the ingredients and measure them out. The most time-consuming part is chopping the vegetables, but if you have a food processor, this can be done in no time. Once the ingredients are ready, you can start cooking the soup.

Cook Time

The actual cooking time for this soup is around 25 minutes. As it cooks, the vegetables will soften and the flavors will blend together to create the delicious broth. During this time, you can prepare a side dish or set the table. Once the soup is done, it's ready to be served.

Ingredients

- 2 tablespoons olive oil

- 1 onion, diced

- 2 carrots, diced

- 2 stalks celery, diced

- 2 cloves garlic, minced

- 1 teaspoon black pepper

- 1 teaspoon dried thyme

- 2 cups beef stock

- 1 cup canned crushed tomatoes

- 1 cup frozen peas

- 1/2 cup pearl barley

- 2 tablespoons Worcestershire sauce

- 2 tablespoons red wine vinegar

- Salt, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery and sauté until the vegetables are softened, about 5 minutes. Add the garlic, pepper, and thyme and cook for an additional minute.


2. Pour in the beef stock, crushed tomatoes, and frozen peas. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.


3. Stir in the pearl barley, Worcestershire sauce, and red wine vinegar. Simmer for an additional 10 minutes, or until the pearl barley is cooked.


4. Taste and adjust the seasonings as needed. Serve the soup hot with a sprinkle of fresh herbs, if desired.

Equipment

- Large pot

- Wooden spoon

- Measuring cups and spoons

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply place the soup in a pot and heat over low heat until it's hot. You can also freeze this soup for up to 3 months. To thaw, simply place the frozen soup in the refrigerator overnight.

Nutrition: Per Serving

Calories: 250 kcal

Carbohydrates: 35 g

Protein: 10 g

Fat: 7 g

Saturated Fat: 1 g

Cholesterol: 10 mg

Sodium: 600 mg

Potassium: 500 mg

Fiber: 6 g

Sugar: 5 g

Recipe Tips

This soup is a great way to use up any leftover vegetables you have in the fridge. You can also add in any other vegetables you want, like corn, green beans, or potatoes. If you want to make this soup a little heartier, you can also add in some cooked ground beef or shredded chicken. To make this soup vegan-friendly, simply omit the beef stock and use vegetable stock instead. If you want to add a little something extra, try adding a splash of hot sauce or some freshly grated Parmesan cheese.


Post a Comment for "Campbell's Pepper Pot Soup Recipe"