Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Liberty Tree Tavern Philadelphia Pepper Pot Soup
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- #24435
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon margarine
1/3 cup diced onions
2 tablespoons finely diced leeks
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 bell pepper, cut into 1/2-inch chunks
1 can (16 oz. size) tomatoes, diced
2 teaspoons salt
4 ounces tripe, cooked and julienned
1 cup cooked rice
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.
added by
cookiealaskacook
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Beer makes batters better, meat more tender, and sauces more flavorful.
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