Tomato Soup with Pepperoni and Beans Recipe

A meat, rice, and bean dish is transformed into a sip-worthy soup!

This soup recipe is an easy but filling one: it has meat, rice, and beans!

Tomato Soup with Pepperoni and Beans Recipe

Roselle Miranda
A meat, rice, and bean dish is transformed into a sip-worthy soup!
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 20 minutes
Course Soup
Cuisine Others
Servings 4

Ingredients
  

Tomato Soup with Pepperoni and Beans Ingredients

  • 2 tablespoons Oil divided
  • 1 Cup pepperoni chopped
  • 1 can chickpeas drained and rinsed (use 400-gram can)
  • 1 can white beans drained and rinsed (use 400-gram can)
  • 1/4 teaspoon paprika
  • 2 red onions chopped
  • 5 cloves Garlic chopped
  • 4 cups beef broth
  • 1/2 Cup frozen green peas thawed
  • 3/4 Cup canned tomatoes diced
  • 1 Cup day-old rice
  • Salt to taste
  • black pepper to taste

Instructions
 

  • Heat 1 tablespoon oil in a large pot over medium heat. Add then sauté pepperoni. Stir in chickpeas and white beans. Season with paprika, salt and pepper; sauté until heated through. Transfer to a plate, and set aside.
  • In the same pot, heat remaining oil. Add onion and garlic; sauté until softened. Pour in beef broth, bring to a boil, and lower heat to simmer. Stir in tomatoes, peas, rice and pepperoni mixture into the pot. Simmer until heated through. Season with salt and pepper, to taste. Ladle into bowls, and serve while hot. Recipe originally published in the September 2014 issue of Good Housekeeping Philippines.
Keyword tomato soup
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