Saturday, November 20, 2010

Pizza Soup

1 pound ground beef
1 small onion, chopped
1 cup sliced fresh mushrooms
1 medium green pepper, cut into strips
1 can (28 ounces) diced tomatoes, undrained
1 cup Beef Broth
1 cup sliced pepperoni
1 teaspoon dried basil
Shredded mozzarella cheese

In a large saucepan, cook the beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink and vegetables are almost tender; drain. Stir in the tomatoes, broth, pepperoni and basil. Cook until heated through.

Ladle into ovenproof bowls; top with cheese. Broil or microwave until cheese melts and is bubbly. I just let it melt on top of the hot soup. This recipe also works well in the Crock Pot. Whenever I make this recipe (or chili) I always double the recipe and freeze half in a gallon Ziploc bag when the soup has cooled. Then I've got a quick Crock Pot dinner for a day when I won't have time to cook.
Yield: 4-6 servings (6 cups).

1 comment:

  1. Thats similar to a pizza soup recipe I have although I use Cheese tortellini too. Some olives are yummy also.