Philadelphia Pepper Pot Soup

• 1 tablespoon margarine
• 13 cup onions diced
• 2 tablespoons leeks diced
• 1/2 cup celery cut into 1/2 inch pieces
• 1/4 cup ham diced
• 6 cups water
• 5 each chicken bouillon cubes
• 5 each beef bouillon cubes
• 1/2 cup green bell peppers cut into 1/2 inch pieces
• 16 ounces tomatoes diced
• 2 teaspoons salt
• 4 ounces tripe cooked, julienned
• 1 cup rice cooked

1. Heat margarine in a large saucepan.
2. Add onions, leeks, celery and ham.
3. Saute, stirring, until vegetables are tender.
4. Add water and bouillon cubes and cook until bouillon cubes are dissolved.
5. Add remaining ingredients and simmer for 5 minutes.

margarine, onions, leeks, celery, ham diced, water, chicken bouillon cubes, green bell peppers, tomatoes, salt, tripe cooked, rice cooked

Taken from recipeland.com/recipe/v/philadelphia-pepper-pot-soup-38641 (may not work)