Philadelphia pepper pot soup

Yield: 9 servings

Measure Ingredient
1 tablespoon Margarine
⅓ cup Diced onions
2 tablespoons Finely diced leeks or green
½ cup Celery cut into 1/2" pieces
¼ cup Diced ham
6 cups Water
5 Chicken bouillon cubes
5 Beef bouillon cubes
½ cup Green pepper, cut into 1/2"
1 can 16 oz. tomatoes, diced
2 teaspoons Salt
4 ounces Tripe, cooked and julienned
1 cup Cooke rice

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. From Liberty Tree Tavern, Disney World Makes 9 Cups

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