Italian-Style Beef-and-Pepperoni Soup

Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 43%
  • Fat: 7g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 13g
  • Carbohydrate: 6.1g
  • Fiber: 0.7g
  • Cholesterol: 40mg
  • Iron: 1.7mg
  • Sodium: 289mg
  • Calcium: 35mg

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
  • Parmesan Toast Points (optional)

Preparation

  1. 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.
  2. 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.

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