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Pizza Soup

Categories:
soups & stews

1 cup chopped onion
1 cup chopped green sweet pepper
1 cup sliced fresh mushrooms
1 cup halved & sliced zucchini
14 1/2 ounces beef broth
16 ounces italian-style tomatoes; cut up
8 ounces pizza sauce
4 ounces smoked sausage links; thinly sliced
1/2 teaspoon pizza seasoning; crushed
--or italian seasoning
1/2 cup shredded reduced-fat mozzarella che
--2 ounces
breadstick twists; optional

Combine onion, sweet pepper, mushrooms, zucchini, and 1/4 cup of the beef broth in a medium saucepan; bring to boiling. Reduce heat and simmer, covered, for 5 minutes.

Stir in remaining broth, undrained tomatoes, pizza sauce, sausage, and pizza or Italian seasoning. Bring to boiling. Reduce heat, cover, and simmer for 5 to 10 minutes or till vegetables are tender. Top with shredded mozzarella cheese. Serve with Breadstick Twists, if desired.

Makes 6 servings.

Nutrition facts per serving: 163 cal., 9 g total fat (1 g sat. fat), 18 mg cholesterol, 919 mg sodium, 12 g carbohydrate., 2 g dietary fiber, 10 g pro. Daily Value: 15% vitamin. A, 54% vitamin. C, 11% calcium.

Food exchanges: 2 vegetable, 1 meat, fat.

Breadstick Twists: Separate 1 package refrigerated corn bread sticks (8) along perforations; cut in half. Roll each piece into a 15-inch rope. Wrap one rope of dough around each of 16 grisini (9 or 10-inch-long breadsticks). If desired, roll in sesame seeds or poppy seeds placed on a sheet of waxed paper. Bake in a 375F oven for 10 minutes or till golden. Serve warm. Makes 16.

Busted by Gail Shermeyer <4paws@netrax.net>.



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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 6 servings

Preparation Time: 0:00




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