Shelly's Recipe

PEPPER POT SOUP

Category: Soups

2 lb boneless beef bottom round roast, cut into 1 inch chunks
8 cups water
2 large onions, diced
3 beef bouillon cubes
1 tsp pepper
2 tomatoes, diced
1 large green bell pepper, diced
2 potatoes, peeled and diced
2 carrots, peeled and thinly sliced
1/2 cup frozen corn, thawed

Place first 5 ingredients in a soup pot. Cover and bring to a boil over high heat. Reduce to a simmer for 1 hour or until beef is tender. Stir in the remaining ingredients and simmer, partially covered, for an additional 45-50 minutes, or until the vegetables are tender. Serves 6-8