I love me some pizza and another way to enjoy it is in the form of soup. This is the first time I made it and it is delicious (thank you Jillian). Those who care to, enjoy the recipe and be sure to let me know how you like it.
1 (28 oz.) diced tomatoes with roasted garlic, not drained
1 (14.5 oz.) reduced sodium beef broth
8 oz. stick pepperoni sausage diced **If you want to use the pre-cut kind, just buy the smallest package and add the whole thing, sliding the pepperoni in halves.
1 1/2 cups sliced fresh mushrooms
1 large green bell pepper, diced
1 large red onion, chopped
1 cup of water
1 Package Italian Salad Dressing Mix
1 cup of shredded par-skim mozzarella cheese
Mix all ingredients except cheese in a 3-qt. or larger crock pot. Cover, cook on low heat for 6-8 hours, or until veggies are tender. I did this without the crock pot and cut the time way down. Just sauté the mushrooms, onion, and bell pepper till soft in a skillet. Then add all and cook for 30 min. to an hour. I would also suggest cooking the pepperoni in the microwave on paper towels for 20-30 seconds and pat down when done. This will help get rid of some of the grease from the pepperoni. Ladle into soup bowls and sprinkle with mozzarella. Bon Appetit!
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