Sunday, March 13, 2011

Pepperoni Soup

1 - 28 oz can of tomato puree
add 2 cans of chicken broth (using can from tomato puree)
3/4 cup pepperoni diced
1 tsp Italian seasoning - dried
dash of dried basil
salt & pepper to taste
dash of onion and garlic powder to taste
dash of oregano
also throw in some celery leaves.

6 Qt. pot: put all in.  Bring to a boil then turn down to a simmer.  When almost done add some Romano cheese cook down and taste adjust seasonings.  Serve in individual bowls top with shredded mozzarella and slices of crusty Italian bread.

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