Skip to main content

Pizza Soup

Sometimes something wonderful happens when you just throw some things together.

It works like magic.

And even stranger is when everyone likes it.

Even the picky kid who doesn't like anything.

That happened to me the other night.

We had a 4-H thing to go to and I knew that we probably wouldn't make it home till 8 and we would all be past ready to eat. And - as much as I love Chick-Fil-A - I would rather have chewed my arm off than have to eat another Chick-Fil-A salad.

So I looked to see what all I could throw together in the crockpot and then prayed it would be good.

It was.

It was so good that it was gone before I thought to get a picture (bad blogger).

Now you can try it.

Pizza Soup

As with all soups, if you don't like something, leave it out. If it is your favorite, then add some more.

  • 1 cup of browned hamburger meat
  • 1 onion chopped and browned
  • 1 or 2 bell peppers chopped (and browned if you don't want them crunchy)
  • 4 ounces Hormel pepperoni in a large dice (this is where most of the pizza-y flavor came from but it didn't overwhelm for those that don't like pepperoni)
  • 2 32 ounce cans of tomatoes (diced is good)
  • 2 teaspoons seasoning salt (or more or less)
  • enough water to make it a soupy thickness you like (2-3 cups)

Dump it all in the slowcooker and stir. Turn it on high for 3-4 hours or low for 6-8 hours.

If you like olives, you can garnish with chopped olives. Next time I will be adding mushrooms because I love mushrooms.

We did think that this needs some kind of bread to go with it. Like GingerLemonGirl's Brazilian Cheese bread would be almost like dipping the pizza place cheese sticks into the soup.
Labels:

Comments

Post a Comment

Popular posts from this blog

White and Dark Chocolate Dacquoise

This is what my 11 year old daughter made for youth fair. So you could do this. What is a daquoise? it is a meringue cake (usually the meringue has nuts but this one doesn't) that usually frosted somewhat like a normal cake. This one has a white chocolate and dark chocolate buttercream that goes between the layers of meringue and then is topped by a ganache. uh-huh. The buttercream is not the typical birthday cake buttercream that is just butter and powdered sugar, in fact the dark chocolate has a bit of the bitter taste of dark chocolate (enough so that my kids didn't like it without the meringue). Anyway, it is wonderful! but it is also incredibly time consuming. This is something to make for a big anniversary dinner, not a I-feel-like-having-chocolate Thursday. The first step is to make a meringue. And here is the cast of characters that play in the meringue: And yes, buy the 18 pack because you will only have 2 eggs left - and a freezer full of yolks. Unless you ...
2 comments
Read more

Score two for me!

As I have said, my kids are less than delighted with our new diet. In fact they have complained about it a fair bit but today I redeemed myself in their eyes. I made pancakes and chocolate cookies. I actually made 2 batches of pancakes, one a Bob's Red Mill and the other a variation on Alton Brown's Dutch Oven Hoecakes . I made the Bob's Red Mill according to the directions using vanilla soy milk but then needed to add a bit more milk because it was too thick. The hoecakes I added 1 tablespoon of sugar and didn't put in the corn (someone thinks he doesn't like corn.) Daisy loved the hoecakes although she did say that if they were very big, they were too cornbready. I agree with her, the cornbread flavor is more noticeable on the larger one. It seems the good size is silver dollar pancake size. She also liked the Bob's Red Mill pancakes, she said she would be happy with either one. Junior prefered the mix but his hoecake was pretty big so that may be the...
2 comments
Read more

A Giveaway and some questions

Gluten Free Gidget is doing a great giveaway on her blog for Xagave a brand that combines the nectar of two types of agave plant for a richer smoother flavor. I just love agave, I just don't use it as much as I should. Sugar is a bit of a habit. Anyway, so if you are interested, check out this contest . Now for some questions: Did you find that your palate changed as you went gluten-free? I used to hate avocados - those green bombs of mushiness. As in like 2 months ago, I thought they were gross. Now, . . . well, let's just say I could seriously over eat these things. And I tried guacamole on top of gluten-free frito pie instead of sour cream and cheese and found I prefer it that way. How do you keep the gluten-free flours from overtaking your kitchen? I was putting them in canisters (and the ones we use a lot are still in canisters) but seriously?!? They are taking over the pantry. And the fridge. And the freezer. I thought about hanging up a chart on the inside o...
1 comment
Read more