Campbell’s pepper pot soup recipe

Campbell’s Pepper Pot Soup is a classic, hearty dish that combines the unique flavors of beef tripe, potatoes, and carrots with a spicy kick from jalapenos and red pepper flakes. Perfect for those who love a zesty twist on traditional stew.

Campbell’s Pepper Pot Soup, known for its hearty, stew-like consistency, featured beef tripe, potatoes, and carrots as its primary ingredients. Unlike a standard stew, this soup included jalapenos and red pepper flakes, adding a spicy kick that appealed to those who enjoyed a bit of heat. Unfortunately this soup has been discontinued however fortunately for me and you, Campbell’s has made the ingredient list available on their website, making it simple for all time fans to recreate the soup at home.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

• Tripe: Cleaned and pre-cooked tripe is ideal for this recipe. It should be tender but still have a slight chew but I cooked mine from scratch. If tripe is unavailable, you can use lean beef chunks or chicken for a different texture.
• Onion: Yellow onions work best for their balanced flavor. White or red onions can be used if needed.
• Potatoes: Russet potatoes are ideal as they break down nicely and thicken the soup.
• Carrots: Fresh, medium-sized carrots are perfect for their sweetness and texture.
• Tomato Paste: Use high-quality tomato paste for a rich and concentrated flavor. You can use tomato sauce, though it will be less concentrated, or canned diced tomatoes for a chunkier texture.
• Beef Broth: A low-sodium beef broth is preferred to control the salt level. vegetable broth can be used for a lighter flavor.
• Red Pepper Flakes OR Jalapeno Pepper: For a moderate heat level, red pepper flakes are convenient. Fresh jalapeno peppers can be used for a fresher, more intense heat.
• Garlic Powder: Use high-quality garlic powder for a consistent flavor. Fresh minced garlic (about 2-3 cloves) can be used for a more pronounced garlic taste.
• Oregano: Dried oregano is perfect for its concentrated flavor. Fresh oregano can be used, but you’ll need to use more (about three times the amount of dried).
• Salt and black pepper for taste

How to make Campbell’s pepper pot soup

1. Clean the beef tripe cut it into bite-size pieces and cook it with about 2 cups of broth for at least 2 hours or until it’s soft and tender.

2. Meanwhile, prep the vegetables. Chop the carrots, jalapenos, and onions. Peel and cut potatoes into cubes.
3. Once the tribe is cooked and the broth has dried up, add the chopped veggies (potatoes, carrots, onion) and 2 cups of beef broth.

4. You can season, I used (oregano, garlic powder, and red chili flakes cause I didn’t have jalapenos)

5. Add tomato paste and continue to cook until the carrots and potatoes and soft. This could take about 20 minutes.

6. You can remove from heat and serve.

Tips and mistakes to avoid as a beginner cook

1. If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.
2. To speed up the cooking process of the beef tripe you can add a teaspoon of baking soda or bicarbonate of soda to the pot. Whenever I am cooking beans and I forgot to soak them overnight with water, I cook them with a metal teaspoon and this always speed up the process. I have never tried the metal spoon with cooking tripe but I’m almost certain it will do the trick.
3. Another trick is to use pre cooked tripe, this will save you so much time.

How to store and reheat leftover soup

If you find yourself with leftovers of Campbell’s pepper pot soup (I doubt you will because it’s so delicious), here’s how to store and reheat it:

• Cool Down: Allow the soup to cool to room temperature before refrigerating it. Hot soup can raise the temperature inside your fridge, affecting the food safety of other items. I am pretty sure you don’t want that.
• Refrigerate: Once your soup has cooled down, it’s time to transfer it into an airtight container then in the fridge it goes. It should stay fresh for up to 3-4 days.
• Reheat: To reheat, gently warm the soup over low heat on the stovetop. Be sure to stir frequently to prevent sticking. Alternatively, you can use a microwave, but heat it in short intervals and stir in between to ensure even heating.

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