This unusual stew/soup is wonderful for cold winter days. Serve with Italian bread. To be honest, I guessed at the amounts of the ingredients. The exact proportions are not critical, but make sure you have plenty of the pepperoni!
PEPPERONI STEW
(Source: Mom)
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1 lb pepperoni, sliced into 1/2" thick rounds
2 lb potatoes, peeled and quartered
1 16-oz can unseasoned tomato sauce (eg. Hunt's)
1 tsp dried basil
1 tsp dried parsley
1 10-oz pkg frozen Italian beans, cooked (or equivalent fresh, cooked)
Sautee pepperoni in a little oil. Remove. Add potatoes and brown a bit. Add 1 can tomato sauce and 1 can of water, basil, parsely, pepperoni. Cook until the potatoes are done and add the beans.
Updated: April 6, 1996
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