Soup

INGREDIENTS

3 cups low or no-sodium beef broth

1 (28oz. can) petite diced tomatoes

2 cups tomato sauce

1 tsp. dried oregano leaves

1/4 tsp. coarse black pepper

2 Tbsp. olive oil

8 oz. sliced mushrooms 

1 green bell pepper

1 small onion

4 slices pre-cooked bacon 

4 oz. sliced pepperoni

1/2 of a loaf of Italian bread 

2 cups grated mozzarella cheese

instructions

Turn on the broiler and position the rack 6-8 inches from the heat source.

Put a large pot or Dutch oven on high heat. Add the broth, diced tomatoes, tomato sauce, oregano and black pepper. Stir and cover. When it comes to a simmer, reduce heat to low.

Meanwhile, heat the olive oil in a large skillet on medium heat. Add the mushrooms. Stir. Chop the green pepper roughly and add it to the mushrooms. Stir. Chop the onion and add it as well. Stir. Chop the bacon and add it. Chop the pepperoni and and add it. Stir. Stir occasionally until onions and peppers are softened a bit.

Cut the bread into 4 thick slices. Put the bread on a broiler pan and put it under the broiler to toast it lightly. Remove and flip it over. Put 1/4 cup of the cheese onto each bread slice. Return it to under the broiler just until melted and browned in spots, 1-3 minutes.

Stir the mushroom mixture into the soup. Ladle into bowls and top each serving with some of the remaining cheese. Serve with the cheese toast.