Vegetable Beef Soup (Vegitabal Beaf Soop) Recipe


Ingredients


  • 1 pound extra-lean ground beef

  • 1 cup sliced turkey pepperoni (3 ounces)

  • Vegetable cooking spray

  • 1 cup sliced fresh mushrooms

  • 1 green bell pepper, seeded and chopped

  • 1 bunch green onions, chopped

  • 2 garlic cloves, minced

  • 1 teaspoon olive oil

  • 2 tablespoons tomato paste

  • 1 (28-ounce) can crushed tomatoes

  • 4 cups low-sodium fat-free chicken broth

  • 1 tablespoon chopped fresh or 1 teaspoon dried basil

  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano

  • 1 teaspoon freshly ground pepper

  • Garnishes: sliced fresh basil, shredded Parmesan cheese

  • Parmesan Toast Points (optional)

Preparation

  1. Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink.

  2. Rinse and drain beef mixture.

  3. Sauté mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes.

  4. Stir in beef mixture, tomato paste, and next 5 ingredients.

  5. Bring to a boil; reduce heat, and simmer 30 minutes.

  6. If desired, garnish and serve with Parmesan Toast Points.

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