ITALIAN STYLE SOUP
I made this the other night and we have a ton of left overs. It’s easy to modify to your taste, too. It’s just a heartier twist on tomato soup with Italian seasonings. Sometimes, to break through boredom with meal-planning, it’s good to mix it up a bit. And, this time of year, I love to have soup leftovers or enough to freeze for a healthy meal on a busy night.
This recipe makes 10-1 Cup Servings and the nutrition breakdown looks like this:
156 Calories, 7.2 grams of Fat, 8.5 grams Carbs, 13.7 grams protein.
1 # ground beef
3 oz sliced pepperoni
**You can use ground turkey or whatever meat or meat sub you’d like.
1 green bell pepper, chopped
1 bunch green onions, choped
2 garlic cloves, minced
1 t coconut oil
2 T tomato paste
1-28 oz can crushed tomatoes
4 C chicken broth
1 T chopped, fresh basil
1 T chopped, fresh oregano
1 t fresh, ground pepper
Cook beef and pepperoni in large saute pan. Rinse and drain. Set aside.
Saute pepper, onion, and garlic in 1 tsp coconut oil. Then, add tomato paste, tomatoes, chicken broth and seasoning.
Add beef mixture. Bring to a boil; then, simmer for 30 minutes. You may garnish with parmesan and serve a mixed green salad to round out the meal.