italian-Style Beef-and-Pepperoni Soup

(from Lucianolinda’s recipe box)

Source: Southern Living mag.- Diana Highter

Categories: soup- stew- chili

Ingredients

  • 1 lb. extra-lean ground beef
  • 1 cup sliced turkey pepperoni (3oz.)
  • Vegetable cooing spray
  • 1 cup sliced fresh spray
  • 1 cup sliced fresh mushrooms
  • 1 green bell pepper, seeded and chopped
  • 1 bunch green onions, chopped
  • 2 garlic cloves, minced
  • 1 tsp. olive oil
  • 2 Tbsp. tomato paste
  • 1 (28 oz.) can crushed tomatoes
  • 4 cups low-sodium fat-free chicken broth
  • 1 Tbsp. chopped fresh or 1 tsp. dried basil
  • 1 Tbsp. chopped fresh or 1 tsp. dried oregano
  • 1 tsp. freshly ground pepper
  • Garnishes: sliced fresh basil, shredded Parmesan cheese
  • Parmesan Toast Points (optional)

Directions

  1. Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain beef mixture.
  2. Saute mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes. Stir in beff mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. If desired, garnish and serve with Parmesan Toast Points.

  3. makes 10 cups

  4. parmesan Toast Points: Cut 1 small sourdough loaf into thin wedges. Arrange wedges on a baking sheet. Sprinkle evenly with shredded Parmesan cheese. Bake at 400 degrees for 5 minutes.

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