PIZZA SOUP
Posted: February 25th, 2017, 10:45 am
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
« 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