Earlier this week, I did a post on my rendition of roasted red pepper pita pizza. Knowing the college students I was preparing them for could consume them in large amounts, I thought it was a good idea to have a jar of prepared pizza sauce on hand in case we went through my home-made sauce.
Luckily, I didn’t have to use my backup, so today I thought I’d come up with a way to use it. Although we have been having some great weather lately, we’re supposed to get hit with a bit of snow tomorrow 🙁 What could be better than a grilled cheese sandwich and some hot soup on a snow day?
1 cup onion, chopped
1 cup red bell pepper, chopped
1 cup fresh mushrooms, sliced
2 tb olive oil
2 large garlic cloves, finely chopped
2 cups low sodium vegetable broth
1 14.5 oz can diced tomatoes, juice included
1 8 oz jar pizza sauce
1/2 cup water
1/2 tsp Italian seasoning
salt and pepper to taste
In a medium stockpot, heat oil over medium heat. Add the onion, bell pepper and mushrooms; cook, stirring often, until softened, about five minutes. Add the garlic and cook for one minute.
Add broth, tomatoes (with juice), pizza sauce, water and Italian seasoning. Reduce the heat and simmer, covered, and stir occasionally until vegetables are tender, about ten minutes. Serve hot.