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O'charley's Pepper Steak Soup

O'charley's Pepper Steak Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Calories 131.2 kcal

Ingredients
  

  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 tablespoons diced red onions
  • 1/3 cup diced green pepper
  • 1/3 cup diced fresh celery
  • 2 tablespoons all-purpose flour
  • 42 cups water
  • 3 beef bouillon cubes (to taste)
  • 4 cups half-and-half
  • 1 cup cooked potato, pieces (microwaved or baked)
  • black pepper
  • cayenne pepper
  • 5 ounces cooked rib eye steaks, cut up (baked or fried)
  • 1 tablespoon cold water
  • 1 tablespoon cornstarch

Instructions
 

  • Melt butter or margarine in a small stockpot or Dutch oven set over.
  • medium-high heat. When butter foams, add onions, green pepper and
  • celery.
  • Stir to coat. Cook 4 to 5 minutes, or until vegetables begin to soften
  • and.
  • brown. Add flour, and cook 2 to 3 minutes more, stirring often.
  • When flour smells "nutty" and is browned, add water. Cover, and bring
  • to a.
  • boil. Add bouillon cubes. Stir until blended.
  • Add half-and-half, potatoes, black pepper and cayenne pepper. Simmer 15
  • to.
  • 20 minutes. Add steak chunks; simmer 10 minutes. Mix cold water with.
  • cornstarch. Add to soup; cook to thicken. Mixture will be almost thick.
  • enough to eat with a fork, and salty from the bouillon cubes. (Do not
  • add.
  • extra salt.).

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Nutrition

Serving: 712gCalories: 131.2kcalCarbohydrates: 5.9gProtein: 3.8gFat: 10.4gSaturated Fat: 6.1gCholesterol: 32.3mgSodium: 169.5mgFiber: 0.3gSugar: 0.5g
Keyword < 60 Mins, For Large Groups, Low Cholesterol, Low Protein, Meat, Steak, Very Low Carbs
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