Sunday, January 13, 2013

Italian Beef and Pepperoni Soup


  • 1 pound organic, grass fed ground beef 
  • 1 package sliced turkey pepperoni (4.5 ounces)
  • 2 links sweet Italian sausage, cut (optional)
  • olive or coconut oil for sautéing 
  • 2 cups sliced fresh mushrooms 
  • 1 onion, chopped fine
  • green bell pepper, seeded and chopped
  • bunch green onions, chopped
  • garlic cloves, minced
  • 2 tablespoons tomato paste
  • 56 ounces tomatoes: can use crushed, diced, stewed, or fresh tomatoes
  • 1 box low-sodium organic free-range chicken broth
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • sea salt and freshly ground pepper
  • Garnishes: sliced fresh basil, shredded Parmesan cheese, non-dairy cheese alternative (optional)
  1. Directions
  2. 1. Cook ground beef, sausage, and pepperoni in a Dutch oven oil over medium-high heat 8 minutes or until beef crumbles and is no longer pink. 
  3. 2. Sauté mushrooms, onions, bell pepper, green onions, and garlic. 
  4. 3. Stir in beef mixture, tomato paste, tomatoes and seasonings to taste. Bring to a boil; reduce heat, and simmer 30 minutes.
*We call this "pizza soup" :)

1 comment:

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