Italian-Style Beef-and-Pepperoni Soup

Recipe from

Recipe Time

Prep: 25 Minutes
Cook: 45 Minutes

Nutritional Information

Calories 147
Caloriesfromfat 43 %
Fat 7 g
Satfat 2.7 g
Monofat 2.7 g
Polyfat 0.3 g
Protein 13 g
Carbohydrate 6.1 g
Fiber 0.7 g
Cholesterol 40 mg
Iron 1.7 mg
Sodium 289 mg
Calcium 35 mg

Ingredients

1 pound extra-lean ground beef
1 cup sliced turkey pepperoni (3 ounces)
Vegetable cooking spray
1 cup sliced fresh mushrooms
1 green bell pepper, seeded and chopped
1 bunch green onions, chopped
2 garlic cloves, minced
1 teaspoon olive oil
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
4 cups low-sodium fat-free chicken broth
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1 teaspoon freshly ground pepper
Garnishes: sliced fresh basil, shredded Parmesan cheese

Preparation

Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain beef mixture.

Sauté mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes. Stir in beef mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. If desired, garnish and serve with Parmesan Toast Points.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

December 2000