O'charley's Pepper Steak Soup

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 15-16
• 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

Recipe

• 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.).