Yield: 2 1/2 gallons
Ingredients
4 cans (26-ounce) tomato soup
4 26-ounce soup cans of water
3 cups diced tomatoes, fresh if possible
6 ounces of diced onions
1 large green pepper, sliced thin
8 ounces fresh mushrooms, sliced
2 pounds hot seasoned sausage, cooked and well-drained
8 ounces sliced pepperoni
3 rounded tablespoons dried basil
4 rounded tablespoons dried oregano
2 rounded tablespoons onion powder
2 rounded tablespoons garlic powder
1 pound grated mozzarella cheese
Directions:
Combine soup, water, and diced tomatoes in a large cooking pot.
Sauté fresh onions, green peppers, and mushrooms over low heat. No additional oil needs to be added.
Stir into pot with drained sausage, pepperoni, basil, oregano, onion powder, and garlic powder.
Mix well and cook over low heat at least an hour to combine flavors. Garnish each serving with mozzarella.