photos and recipe courtesy of Campbell's soup
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This is a hearty soup that's hard to find in the stores now, but easy enough to make at home. It can be made with tripe, but think I'll stick with the sausage or ham **
Campbell’s PEPPER POT SOUP
1 lb. smoked sausage or ham (cut in 1-2” pieces) **
5 slices bacon, diced ……………….......................….1 small jalapeno, minced
2 green bell peppers, diced
1/2 cup EACH chopped onion ~ AND ~ chopped celery
3 leeks, chopped ………………...............…….........….2 qts beef stock
1 bunch fresh parsley, chopped…...............…......1/4 tsp dried thyme
1/2 tsp dried marjoram ………...............…….....…..1/2 tsp ground cloves (opt)
1/2 tsp crushed red pepper flakes …...................1 bay leaf
2-4 tsp coarsely ground black pepper
1 large potato, peeled and diced …..................….2 large carrots, diced
4 TB butter……………………………...............…...........4 TB all-purpose flour
***
In a large heavy kettle, saute bacon and sausage (ham) until cooked through. Add the onion, celery, leeks, parsley, jalapeno 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, until the soup thickens a bit. Add salt & pepper to taste. Serves 8-10
TRIPE: *** Use 1 pound honeycomb tripe instead. Place the tripe 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" pieces.
Campbell’s PEPPER POT SOUP
1 lb. smoked sausage or ham (cut in 1-2” pieces) **
5 slices bacon, diced ……………….......................….1 small jalapeno, minced
2 green bell peppers, diced
1/2 cup EACH chopped onion ~ AND ~ chopped celery
3 leeks, chopped ………………...............…….........….2 qts beef stock
1 bunch fresh parsley, chopped…...............…......1/4 tsp dried thyme
1/2 tsp dried marjoram ………...............…….....…..1/2 tsp ground cloves (opt)
1/2 tsp crushed red pepper flakes …...................1 bay leaf
2-4 tsp coarsely ground black pepper
1 large potato, peeled and diced …..................….2 large carrots, diced
4 TB butter……………………………...............…...........4 TB all-purpose flour
***
In a large heavy kettle, saute bacon and sausage (ham) until cooked through. Add the onion, celery, leeks, parsley, jalapeno 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, until the soup thickens a bit. Add salt & pepper to taste. Serves 8-10
TRIPE: *** Use 1 pound honeycomb tripe instead. Place the tripe 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" pieces.
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