Ingredients
- 1 tablespoon Olive Oil
- 1 medium Onion, finely chopped
- 1/2 cup Fresh Mushrooms, sliced
- 1/4 cup Green Bell Peppers, thinly sliced
- 1 cup Stewed Tomatoes, undrained
- 1 cup Beef Stock
- 8 ounces Pepperoni, thinly sliced
- 1/2 teaspoon Dried Basil
- 1/2 teaspoon Dried Oregano
- 1 Dried Bay Leaf
- Salt and Pepper to Taste
- 1 cup Mozzarella Cheese, shredded
Make it step by step
- Either pre-heat oven broiler now, or utilize a microwave to garnish your dinner presentation by melting the shredded Mozzarella cheese sprinkled over the top of the finished soup.
- Warm olive oil in a large, deep skillet over medium heat. Saute onion, mushrooms, and green bell peppers until soft, but not browned. It usually takes about 3 to 5 minutes for the onions to become translucent.
- Add stewed tomatoes, beef stock, pepperoni, basil, oregano, and bay leaf.
- Continue to warm until the mixture is heated through, making sure to stir occasionally. Find the bay leaf swimming in your soup and discard it. Add salt and pepper to taste.
- Ladle the soup into ovenproof bowls and sprinkle with shredded Mozzarella cheese. Either broil in the oven until the cheese melts and is bubbly, or microwave to produce the same results. Serve warm. To store, refrigerate, less the cheese garnish.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Alisa Escanlar, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.