Pepperoni Soup

Photo courtesy Taste of Home

   I've been wanting to try this recipe for months now, but don't usually have tomato juice on hand, nor is there ever spare pepperoni in this house. I use it in spaghetti, on sandwiches, and the kids are always stealing them. Finally, I had all the stuff on hand so we gave it a whirl, but of course, I used hot sausage and jalapenos instead of anything regular or mild. It was good, and yeah, just a bit zippy. The faint of stomach should not add the extra. For those who like some heat, well here you go.

Pepperoni Soup
1 lb. ground Italian sausage
4 medium potatoes
2-14 oz. cans chili beans
1-48 oz. can tomato juice
1-4 oz. can mild chopped green chilies
1 pkg. sliced pepperoni
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1 tsp. basil

Stove top version - Brown sausage and drain. Cut potatoes in small cubes and boil until just soft and then drain. Mix all ingredients and simmer 30 minutes.

Slow cooker version - Brown sausage and drain. Cut potatoes in small cubes and add to large slow cooker with all other ingredients. Cook on low 7-9 hours (until potatoes are done).

Hot version - use hot Italian sausage and 1/2 of 4 oz. can of chopped jalapenos.

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