Campbell's pepper pot soup

close-up image of Campbell pepper pot soup in a bowl on top of a tablecloth.

Campbell's pepper pot soup

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.

5 from 1 vote

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Course: Soup

Cuisine: American

Keyword: Campbell's pepper pot Soup

Prep Time: 10

Cook Time: 2 20

Total Time: 2 30

Servings:

Calories: 298kcal

Ingredients

1 lbs Beef tripe (500g)
1 Medium onion
3 Medium potatoes
1 Carrots large
1 tbsp Tomato paste
4 cups Beef broth
1 tbsp Red pepper flakes OR Jalapeno pepper
1 tbsp Garlic powder
1 tsp Oregano
Salt and pepper to taste

Instructions

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.
Meanwhile, prep the vegetables. Chop the carrots, jalapenos, and onions. Peel and cut potatoes into cubes.
Once the tribe is cooked and the broth has dried up, add the chopped veggies (potatoes, carrots, onion) and 2 cups of beef broth.
You can season, I used (oregano, garlic powder, and red chili flakes cause I didn't have jalapenos)
Add tomato paste and continue to cook until the carrots and potatoes and soft. This could take about 20 minutes.
You can remove from heat and serve.

Nutrition