Italian-Style Beef-And-Pepperoni Soup

• 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

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. Saute 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.
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extralean ground beef, turkey pepperoni, vegetable cooking spray, mushrooms, green bell pepper, green onions, garlic, olive oil, tomato paste, tomatoes, lowsodium, basil, oregano, freshly ground pepper, fresh basil

Taken from www.myrecipes.com/recipe/italian-style-beef-and-pepperoni-soup (may not work)