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| 1 | tablespoon | vegetable oil | vegetable |
| 1 | each | onion | small |
| 1/2 | cup | mushrooms | sliced |
| 1/4 | cup | green bell peppers | slivered |
| 1 | cup | tomatoes | undrained |
| 1 | cup | stock | beef |
| 1 | cup | pepperoni | thin |
| 1/2 | teaspoon | basil | dried |
| 1 | cup | cheese | preferably mozzarella; shredded |
Preheat oven broiler.
Heat oil over medium heat, stirfry onion, mushroom and green pepper till soft, not browned.
Add tomatoes, stock, pepperoni and basil, cook till heated through.
Ladle soup into ovenproof bowls and sprinkle with cheese.
Broil till cheese melts and is bubbly.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 90mg | 4% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 1.0g | 5% |
| Sugars 4.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 8% | Vitamin C | 26% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family....
I made this and we simply loved it, and it was fun to make! very tasty too!! good job!
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