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- 1.5 pounds round steak, cubed
- 1 cup red wine
- 1.5 cups water
- 6 ounces spaghetti
- 2 (14.5 ounce) cans stewed tomatoes
- 1 onion, thinly sliced
- 1 pinch white sugar
- 1 (15 ounce) can kidney beans
- 1 (10 ounce) package succotash
- 1 green bell pepper, chopped
- salt and pepper to taste
- Combine cubed steak, red wine, and water in a large soup pot. Let it simmer gently with the lid on for 1 hour over medium low heat.
- Boil pasta in a large pot of water for 5 minutes until al dente. Drain.
- Combine the pasta, tomatoes, onion, and sugar with the meat and let simmer for 30 minutes.
- Combine beans, succotash, and green pepper into the simmering soup and season with salt and pepper to taste. Cook over low heat until vegetables are tender and soup is heated through.
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