I made this soup about a week and a half ago, and ever since my best friend has been patiently waiting for me to put this recipe up so she can make it for her husband. I’ve tried a couple of times, but each time I was either having problems with the pictures, or with my blog, but today I think it’s going to work!
Let me preface this recipe by saying that when I was reading the list of ingredients, I was not overly impressed, and probably would have just kept right on going. However, my mom had already made it to rave reviews, and it looked simple enough so I decided to try it. It was SO good, and I even thought the soup was better when I packed it in my lunch a couple of days the next week. So, without further ado, I give you Pizza Soup. ((My mom found the recipe online… I can’t find it now, but if I can locate it later, I’ll link it up. Give credit where credit is due, after all!))
The Ingredients: 1 onion, 1 green pepper, 8 oz. mushrooms, 2 cloves garlic, 1 lb. ground beef, 14.5 oz. can petite diced tomatoes, 12 oz. tomato paste, two 14.5 oz. cans chicken broth, Italian seasoning, 3 oz. sliced pepperoni and mozzarella cheese.
First up, ground beef in a large stock pot over medium-high heat. The original recipe called for lean ground beef, but I had 83/17, so that’s what I used.
Next I diced up my green pepper (discard the seeds)
and added that to my pot with the ground beef.
Then I cried. I mean, I diced up some onion. This is a little less than half of the onion pictured with the ingredients, just for reference. Add more onion if you like, but I’m not really an onion person, so it should be impressive I added them at all.
Add the diced onions to the ground beef and green peppers already in the pot.
Then throw in 2 cloves of minced garlic. This is one teaspoon if you’re using the pre-minced stuff like I am. If you’re using fresh sliced mushrooms, you’ll want to add them at this point. Otherwise, saute these ingredients over medium high heat until the ground beef is browned and the veggies are tender. Since I did not use lean ground beef, I also had to drain some grease off at this point.
So now I have less-greasy ground beef, veggies and garlic.
I used canned mushrooms, so I drained them and added them to the pot at this point. Remember, if you were using fresh mushrooms, you’ve cooked them with your meat already.
Add your 14.5 oz can of petite diced tomatoes.
And 12 oz. of tomato paste. A little trick here, and I’d have taken pictures if I’d had enough hands, but an easy way to get tomato paste out of the can is to use the can opener to remove BOTH ends. Then you simply remove one end, and push the other end THROUGH the can to the other side. It will remove all of the tomato paste with it. MUCH easier than trying to scrape it out of the teeny can with a spoon.
Pour in two 14.5 oz cans of chicken broth. No tricks required here, these cans had tabs on the top like pop cans– wonderful!
Add two tablespoons Italian seasoning.
Finally, add 3 oz. of sliced pepperoni. The original recipe called for turkey pepperoni, I used regular. I also thought whole pepperonis might be too big, so I sliced them in half.
Stir well to combine all the ingredients. Bring to a boil, then reduce to low and let simmer for 20 minutes.
This is what it looked like after cooking down for 20 minutes. It smelled WONDERFUL at this point too… this is about when Sarah arrived, and she said she thought I must have been cooking something fantastic in the crock pot.
So I dished some into a bowl
and topped it with some mozzarella cheese. Yummy! And like I mentioned before, this soup kept very well in the fridge. I cooked it on Sunday and when I took it to work a couple of days last week, I thought it tasted better than it had the first day. I put a portion in a container in the freezer, so one day soon I’ll have to get it out and see how it held up.
1 onion, diced
1 green pepper, diced
8 oz. mushrooms
2 cloves minced garlic
1 lb. ground beef
14.5 oz can petite diced tomatoes, undrained
12 oz can tomato paste
2 14.5 oz cans chicken broth
2 Tbs. Italian seasoning
3 oz. pepperoni slices
Saute first five ingredients (through ground beef) in large stockpot over med-high heat until beef is cooked and veggies are tender. Add all other ingredients and stir well. Bring to a boil over medium heat then reduce to low and simmer for 20 minutes. Top each serving with cheese.