Chunky Pizza Soup
Chunky Pizza Soup recipe
Yield
4 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
vegetable |
|
| 1 | medium |
onions
finely chopped |
|
| ½ | cup |
mushrooms
fresh, sliced |
|
| ¼ | cup |
green bell peppers
thinly sliced |
|
| 1 | cup |
tomatoes, canned with juice
|
|
| 1 | cup |
beef stock
|
|
| 1 | cup |
pepperoni
thinly sliced |
*
|
| ½ | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
oregano
dried |
*
|
| 1 |
bay leaves
|
*
|
|
| 1 | cup |
mozzarella cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
vegetable |
|
| 1 | each |
onions
finely chopped |
|
| 118 | ml |
mushrooms
fresh, sliced |
|
| 59 | ml |
green bell peppers
thinly sliced |
|
| 237 | ml |
tomatoes, canned with juice
|
|
| 237 | ml |
beef stock
|
|
| 237 | ml |
pepperoni
thinly sliced |
*
|
| 2.5 | ml |
basil
dried |
*
|
| 2.5 | ml |
oregano
dried |
*
|
| 1 |
bay leaves
|
*
|
|
| 237 | ml |
mozzarella cheese
shredded |
|
Directions
Pre-heat oven broiler.
Warm olive oil in a large, deep skillet over medium heat.
Sauté onion, mushrooms, and green bell peppers until soft, but not browned.
It usually takes about 3 to 5 minutes for the onions to become translucent.
Add stewed tomatoes, beef stock, pepperoni, basil, oregano, and bay leaf.
Continue to warm until the mixture is heated through, making sure to stir occasionally.
Find the bay leaf and discard it.
Add salt and pepper to taste.
Ladle the soup into ovenproof bowls and sprinkle with shredded Mozzarella cheese.
Broil in the oven until the cheese melts and is bubbly.
Serve warm.
To store, refrigerate, less the cheese garnish .
