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Campbell’S Pepper Pot Soup
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Campbell'S Pepper Pot Soup Recipe: Cozy One-Pot Comfort

Prep Time15 minutes
Cook Time33 minutes
Total Time50 minutes
Calories: 260kcal

Ingredients

  • 1 Pound beef or bison
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves cloves, minced
  • 1 diced Carrot
  • 1 diced celery stalk
  • 1 bell pepper, chopped
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 4 cups beef or vegetable broth
  • 1 can diced tomatoes
  • 1 cup chopped potatoes
  • 1 cup chopped cabbage or kale
  • Salt and black pepper to taste
  • Hot sauce or chili flakes (optional, for a spicy kick)

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the onions and a pinch of salt. Sauté until they’re translucent and soft—about 5 minutes.
  • Drop in the garlic, carrot, celery, and pepper. Cook for 3–4 minutes, stirring often, until everything smells irresistible.
  • Add the tomato paste and paprika. Stir for 1 minute to wake up the flavors in the spices.
  • If you’re using meat, add it now. Break it up as it cooks, until it’s browned and cooked through. If you’re skipping meat, skip this step and move on.
  • Pour in the broth and the diced tomatoes with their juices. Stir in thyme and bring to a gentle simmer.
  • Add potatoes and cabbage (or kale). Simmer uncovered for 20–25 minutes, or until the potatoes are tender and the soup has thickened a bit.
  • Season with salt, pepper, and a splash of hot sauce if you like it bold. Taste and adjust. Serve hot and enjoy.