1/2 lb. sausage
1/2 lb. ground beef
1/2 package of pepperoni, if desired
1 medium onion, chopped
1 medium green pepper, chopped
28 oz. can diced or crushed tomatoes
16 oz. can tomato sauce
16 oz. water
small can chopped black olives
3 chicken bouillion cubes
3/4 tsp. garlic, diced
1 c. macaroni shells
In a large kettle, cook the onions and green pepper for about 5 minutes to soften. When I want to add a little spice to this soup, I first drizzle some olive oil in the pan and add a few shakes of crushed red pepper. Go easy on the red pepper if you don't normally cook with it. A little can go a long way!
Add in and brown the sausage, ground beef and pepperoni.
Drain as much fat as possible by pushing the meat mixture to the side. The extra grease will pool and you can sop it up with some paper towels.
Note: This soup freezes really well, but cooked pasta doesn't. Leave the pasta out if you are going to freeze any of the soup. You can then cook the pasta separately in boiling water and add to the soup when ready to eat.
Top with shredded cheddar cheese and serve!
If you like this soup, you should try Kris's recipe for Taco Soup!
Also seen here:
Melt in Your Mouth Monday
Make a Food "e" Friend Monday
Recipe from Kris Whitson