Pizza Soup


1 Tbs. Olive Oil
1 Medium Onion, finely chopped
1/2 cup Fresh Mushrooms, sliced
1/4 cup Green Bell Peppers, thinly sliced
1 cup Stewed Tomatoes, un-drained
1 cup Beef Stock
8 oz. Pepperoni, thinly sliced
1/2 tsp. dried Basil
1/2 tsp. dried Oregano
1 dried Bay Leaf
Salt and Pepper to Taste
1 cup Mozzarella Cheese, shredded

Either pre-heat oven broiler now, or utilize a microwave to garnish your
dinner presentation by melting the shredded Mozzarella cheese sprinkled over the top of the finished soup.

Warm olive oil in a large, deep skillet over medium heat. Saute` onion, mushrooms, and green bell peppers until soft, but not browned. It usually takes about 3 to 5 minutes for the onions to become translucent. Add stewed tomatoes, beef stock, pepperoni, basil, oregano, and bay leaf. Continue to warm until the mixture is heated through, making sure to stir occasionally. Find the bay leaf swimming in your soup and discard it. Add salt and pepper to taste. Ladle the soup into oven-proof bowls and sprinkle with shredded Mozzarella cheese. Either broil in the oven until the cheese melts and is bubbly, or microwave to produce the same results. Serve warm. To store, refrigerate without the cheese garnish.