Mr Food: Pepper Pot Soup

It’s day three of Mr. Food's tasty salute to America. Today, the gourmet guru ladles up a bowl of past presidents’ favorite. Let’s check it out.

Our salute this week to our nation and all our presidents now brings us to the 20th century, and the story goes that one of Franklin Delano Roosevelt’s many favorites happened to originate when George Washington was in office.

Washington’s cook created a version of this one at Valley Forge to feed the hungry troops with whatever was available, and two centuries later, FDR enjoyed it too, so here’s our take on pepper pot soup.

In a covered soup pot, we bring to a boil 2 pounds of boneless beef bottom round roast that’s been cut up into 1-inch chunks, 8 cups water, 2 large diced onions, 3 beef bouillon cubes, and 1 teaspoon black pepper.

Let it simmer for about an hour, until the beef is tender, stir in 2 diced tomatoes, 1 large diced green pepper, 2 diced potatoes, 2 thinly sliced carrots, and 1 package frozen corn.
Simmer it all until the veggies are tender, ladle it into bowls right now or, if we cook it up the night before, dinner can be ready in the flash it takes to warm it through.

Yes, have a lot of crusty bread for dunking handy, they’ll love you for it! And if you’d like the recipe, just send a self-addressed, stamped envelope, marked "Pepper Pot Soup," to me, Mr. Food, right here at the station, or look for it online for a modern easier version of an old-fashioned presidential classic that’ll still ease the cold of winter.

From the 18th century to the 20th century to today, it’s still an all-American, "OOH IT'S SO GOOD!!®"