Philadelphia Pepper Pot Soup Recipe
Philadelphia Pepper Pot Soup
Boullion soup with rice, ham, celery, peppers and tomatoes
Ingredients
- 1 tablespoon margarine
- 1/3 cup onions, diced
- 2 tablespoons leeks or green onions, finely diced
- 1/2 cup celery, cut into 1/2" pieces
- 1/4 cup diced ham
- 6 cups water
- 5 chicken bouillon cubes
- 5 beef bouillon cubes
- 1/2 cup green pepper, cut into 1/2" pieces
- 1 can 16 oz tomatoes, diced
- 2 teaspoons salt
- 4 oz tripe, cooked and julienned
- 1 cup cooked rice
Instructions
- Heat margarine in a large saute pan.
- 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.
