Looking for a way to have a veggie beef soup with a twist, I began experimenting with a standard veggie beef soup using lean ground beef and added sliced pepperoni and some Italian seasonings! The results are this recipe and there are never any leftovers. A friend even nick-named it “spaghetti soup!” LOL! Served this with some Italian Feather Bread and you have a meal. It cooks in a crock pot on low for 8-10 hours, making it the perfect weeknight meal. Original recipe adapted from Southern Living.
1 pound extra-lean ground beef
1 cup sliced pepperoni (3 ounces)
1 cup sliced fresh mushrooms
1 green bell pepper, seeded and chopped
1 bunch green onions, chopped
1/2 cup celery, diced
3/4 cup carrots, diced
3/4 cup French-style green beans
3/4 cup corn kernels
1 cup potatoes, peeled and diced
2 garlic cloves, minced
1 teaspoon olive oil
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
4 cups chicken broth
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon freshly ground pepper
Garnishes: sliced fresh basil, shredded Parmesan cheese
Sauté mushrooms and next 3 ingredients in hot oil.
In a large crock pot, stir in beef mixture, carrots, green beans, corn, potatoes, garlic, tomato paste, and next 5 ingredients.
Cover and cook on low 8-10 hours.