• 1 lb extra-lean ground beef
• 1 cup-ish sliced turkey pepperoni
• Vegetable cooking spray
• 1 cup sliced fresh mushrooms
• 1 green bell pepper, seeded & chopped (I omit this)
• 1 bunch green onions, chopped
• 2 garlic cloves, minced (or 5, if you like garlic : D)
• 1 tsp olive oil
• 2 tbs tomato paste
• 1 (28oz) can crushed tomatoes
• 4 cups low-sodium, fat-free chicken broth (I actually use beef broth and prefer it)
• 1 tbs chopped fresh or 1 tsp dried basil
• 1 tbs chopped fresh or 1 tsp dried oregano
• 1 tsp freshly ground pepper
• Garnishes: sliced fresh basil, shredded Parmesan cheese

1. Cook ground beef & pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles & is no longer pink. Rinse & drain beef mixture.
2. Saute mushrooms, bell pepper, green onions & garlic cloves in hot oil in Dutch oven 5 minutes. Stir in beef mixture, tomato paste & next 5 ingredients. Bring to a boil; reduce heat & simmer 30 minutes.
3. Garnish, if desired

This was on the AOL homepage one day a couple of winters ago and I love ground beef, pepperoni and soup so it seemed a perfect fit! With some variations for my tastes of course - I don't think I've ever followed a recipe to a "T"