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Categories:
olive oil onion mushrooms green bell peppers tomatoes beef stock pepperoni basil oregano bay leaf salt pepper Mozzarella cheese
Viewed: 35 - Published at: 6 years agoIngredients
- 1 tablespoon olive oil
- 1 onion medium, 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 bay leaf Dried
- salt
- pepper
- 1 cup mozzarella cheese shredded
Method
- 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.
