Prep 10 mins
Cook 50 mins
"P&P" stands for "pork and pepper", and that's as simple as this soup is. While it takes a little while to cook, it's easy and well worth the wait. The servings vary based on whether this is served as a main course or side dish and how big the appetite of the served is. It's "good to the last drop"!
- 226.79 g cooked ham
- 453.59 g kielbasa
- 4.92 ml garlic powder (approx.)
- 4.92 ml onion powder (approx.)
- 2.46 ml celery salt (approx.)
- 1 green bell pepper
- 1 red bell pepper
- 473.18 ml shredded cheddar cheese (approx., to taste) or 473.18 ml cheddar cheese, blend (approx., to taste)
- salt & pepper, to taste
- 1. Cube ham and slice kielbasa into 1/2"-thick rounds. Fill a medium-sized soup pot with 2-3 quarts water. Add meats, garlic and onion powders and celery salt to pot. (Seasoning amounts are approximated; I just gave each jar a few generous shakes, being careful not to add too much celery salt as kielbasa and ham are already salted.) Bring to a boil. Reduce heat and simmer for 1/2 hour.
- 2. Meanwhile, chop peppers. Add peppers to soup pot and simmer for 20 minutes more or until peppers are just past crisp-tender.
- 3. Ladle soup into bowls and add shredded cheese, salt and pepper to taste. (Little salt will be needed due to the salt already in the soup and cheese.) Serve immediately. Bon appétit!