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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I have not made this yet, but it looks good. Recipe by: Jackie B Ingredients:
2 (14 1/2 ounce) cans diced tomatoes, undrained |
2 (10 3/4 ounce) cans condensed tomato soup, undiluted |
2 1/2 cups water |
3 1/2 ounces sliced pepperoni, quartered |
1 medium sweet red pepper, chopped |
1 medium green pepper, chopped |
1 cup fresh mushrooms, sliced |
2 garlic cloves, minced |
1/2 teaspoon rubbed sage |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
salt, to taste |
black pepper, to taste |
10 slices french bread, toasted |
6 ounces mozzarella cheese, shredded |
Directions:
1. in a dutch or soup pot, bring the tomatoes, tomato soup and water to a boil. reduce heat, cover and simmer for 15 minutes. mash with a potato masher.
2. add pepperoni, red and green peppers, mushrooms, garlic, sage, basil, oregano, salt, and pepper. cover and simmer for 10 minutes or until vegetables are tender.
3. ladel soup into overproof bowls. top each with a slice of bread and sprinkle with mozzarella cheese.
4. broil 4 inch from the heat until cheese is melted and bubbly.
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