| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| 1 | tb | Olive Oil |
| 1 | md | Onion; finely chopped |
| 1/2 | c | Fresh Mushrooms; sliced |
| 1/4 | c | Green Bell Peppers; thinly sliced |
| 1 | c | Stewed Tomatoes; undrained |
| 1 | c | Beef Stock |
| 8 | oz | Pepperoni; thinly sliced |
| 1/2 | ts | Dried Basil |
| 1/2 | ts | Dried Oregano |
| 1 | Dried Bay Leaf | |
| Salt and Pepper to Taste | ||
| 1 | c | Mozzarella Cheese; shredded |
INSTRUCTIONS
The Cook and Kitchen Staff are heading "Back to School" and offering you some of our simplest recipes that can be prepared in a dorm room kitchenette or apartment, or your kitchen. Every recipe offered from our collection has been student-tested and has met with their seal of approval, which actually means there's no leftovers. Give the pizza delivery person a break tonight and prepare this warm and hearty soup that goes well with a small green salad and a little toasted garlic bread on the side. 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. Sauté 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. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Aug 19, 1998, converted by MM_Buster v2.0l.
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