Title: Philadelphia Pepper Pot Soup
Categories: Soup Main
Yield: 9 Servings
| 1 | tb | Margarine |
| 1/3 | c | Diced onions |
| 2 | tb | Fine diced green onions |
| 1/2 | c | Celery cut into 1/2" pcs |
| 1/4 | c | Diced ham |
| 6 | c | Water |
| 5 | | Chicken bouillon cubes |
| 5 | | Beef bouillon cubes |
| 1/2 | c | Green pepper, cut up |
| 1 | cn | 16 oz. tomatoes, diced |
| 2 | ts | Salt |
| 4 | oz | Tripe, cooked and julienned |
| 1 | c | Cooked rice |
Heat margarine in a large saucepan. Add onions, leeks, celery and ham.
Saute, stirring, until vegetables are tender. Add water and bouillon cubes
and cook until bouillon cubes are dissolved. Add remaining ingredients and
simmer for 5 minutes. Makes 9 cups.