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    Italian Style Beef and Pepperoni Soup


    Source of Recipe


    Aunt Saunny

    1 pound extra-lean ground beef
    1 cup sliced turkey pepperoni (3 ounces)
    Vegetable cooking spray
    1 cup sliced fresh mushrooms
    1 green bell pepper, seeded and chopped
    1 bunch green onions, chopped
    2 garlic cloves, minced
    1 teaspoon olive oil
    2 tablespoons tomato paste
    1 (28-ounce) can crushed tomatoes
    4 cups low-sodium fat-free chicken broth
    1 tablespoon chopped fresh or 1 teaspoon dried basil
    1 tablespoon chopped fresh or 1 teaspoon dried oregano
    1 teaspoon freshly ground pepper
    Garnishes: sliced fresh basil, shredded Parmesan cheese
    _Parmesan Toast Points (optional)


    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. Sauté mushrooms and next 3 ingredients in hot oil
    in Dutch oven 5 minutes. Stir in beef 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.


    Yield: 10 cups (serving size: 1 cup)
 

 

 

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