Recipe 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
Recipe method
- 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.
- Discard the bay leaf.
- Add salt and pepper to taste.
- Ladle the soup into ovenproof bowls and sprinkle with shredded mozzarella cheese.
- Microwave until the cheese melts and is bubbly.
Other soup recipes:
Pizza soup recipe
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