This first recipe I am submitting came from the cooking diary of my sister Lise.
(a favorite to many)
Ingredients
* 1 tablespoon vegetable oil
* 1/2 cup fresh sliced mushrooms
* 1 onion, chopped
* 1/4 cup chopped green bell pepper
* 1 (28 oz/ 796) cans stewed tomatoes
* 8 ounces sliced pepperoni sausage
* 1 1/2 cup beef stock
* 1/2 teaspoon dried basil
* 1 cup shredded mozzarella cheese
DIRECTIONS
1. Heat oil in a saucepan over medium heat. Stir-fry onions, mushrooms, and green pepper until soft but not brown.
2. Add tomatoes, stock, pepperoni ,and basil. Cook until heated through.
3. Sprinkle cheese over each bowl, and broil to melt.
Cooking tip: Use pepperoni that needs to be cut up (cut in small size bites or sliced thin). Do not use the pepperoni that is in package already cut thinly, as it has more grease and will grease up your soup…yuk!
If you wanted to reduce the calories in this recipe, use skim mozzarella cheese and put less pepperoni. I would cut pepperoni in very small pieces which makes it look like more. Trick to the eye. I also always add more green and red pepper, about 1/2 cup or more, instead of 1/4 cup. I like this soup chunky. I also us Primo Herbs & Spices Diced Tomatoes instead of Stewed tomatoes, which adds more flavour. Enjoy!
