PIZZA SOUP

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LINDA RN
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PIZZA SOUP

Post by LINDA RN »

Let's Do Lunch PIZZA SOUP...Eat Until Full
« on: February 19, 2006, 01:48:05 PM »

4 tbsp. Olive Oil
1 medium yellow onion, chopped (1 cup)
2 cloves garlic, crushed (or 1/2 tsp. garlic powder)
1 small green Bell Pepper, chopped (approx. 1 cup)
1/2 lb. lean ground sirloin or ground skinless turkey breast
1 cup sliced button mushrooms (fresh or canned)
3/4 tsp. paprika
1 Tbsp. dried Basil
1 Tbsp. dried oregano
1/2 tsp. salt
1 large (1 lb. 12 oz) can diced tomatoes
1 large (1 lb. 13 oz) can tomato sauce
1/2 cup sliced black olives, drained
1 regular can (14 - 16 oz) pinto beans, undrained

1. Heat the Olive Oil on medium/high in a large deep saucepan with a lid. When it is melted, add the onion, garlic, peppers, turkey & paprika. Sautee, stirring, for 5 minutes until onion and meat are cooked. Add the mushrooms and cook for another minute.

2. Add the tomatoes, tomato sauce, salt & herbs. Cover and bring to a slow boil. While it is cooking, puree the pinto beans with a blender. Add this bean puree and 1 & 1/2 cup of water to the pot. Simmer on medium/low for 10 or 15 minutes. Add the olives and gently stir in. If the soup is too thick for your liking, you can add another 1/2 cup of water.

3. Submerge a slice of Fat-free Mozzarella cheese on top.


To serve with Spaghetti Squash:

Boil spaghetti squash whole in a pot of water for 45 min
Remove from water and let cool
Split squash lengthwise and remove seeds
Rake squash out of shell with fork
Linda
"And ye shall eat in plenty, and be satisfied, and praise the name of the LORD your God, that hath dealt wondrously with you: and my people shall never be ashamed. Joel 2:26

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Taste and see that the Lord is good...
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