I had never heard of Pizza Soup, and neither had Leona Srnka of Springfield, Ill., before her daughter introduced her to it.

I had never heard of Pizza Soup, and neither had Leona Srnka of Springfield, Ill., before her daughter introduced her to it.


“I wasn’t sure I’d like, but I do,” she said.


She made several changes, such as substituting sausage for ground turkey and using two cans of pinto beans instead of one. Like most soup recipes, it is flexible enough to be tweaked for individual tastes.


Here is Srnka’s version:


Pizza Soup


1 tablespoon olive oil


1 cup chopped onion


2 small cloves garlic


1/2 teaspoon garlic powder


1 cup chopped green bell pepper


1 pound store-made sausage


1/2 teaspoon paprika


1 (14-16 ounce) can diced tomatoes


1 (14-16 ounce) can spaghetti sauce with mushrooms


1/2 teaspoon salt


1 tablespoon dried basil


1 tablespoon dried oregano


2 (14-16 ounce) cans pinto beans, undrained


1 (14-16 ounce) can sliced black olives, drained


Heat olive oil on medium-high heat in large deep saucepan with lid. When hot, add onion, garlic, garlic powder, peppers, sausage and paprika. Saute, stirring 5 minutes until onion and meat are cooked.


Add tomatoes, spaghetti sauce with mushrooms, salt, basil and oregano. Cover and bring to slow boil. While it is cooking, puree pinto beans in blender. Add this bean puree and 1 1/2 cups water to the pot. Simmer on medium-low 10 to 15 minutes. Gently stir in olives.


If soup is too thick for your liking, add another 1/2 cup of water.


-- We’re looking for soup and slow-cooker recipes. If you have some good ones, please send them in.


The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or email food@sj-r.com. Please include your name, city and daytime phone number.