Herbed Pepperoni Stew-

1 small onion
3/4 cup chopped bell peppers (I used multi-colored)
2 T butter
1 1/2 t minced garlic
1 46 oz can of tomato juice (or3 qts home-canned)
1- 4ozcan drained mushrooms
4 cups broth (or water)
1 T parsley
1 t oregano
1/2 t basil
1/4 sage
1/4 t rosemary
1/4 thyme
1/2 garlic powder
2 cups elbow macaroni
approx. 5 oz pepperoni*
-opt. 1/3 cup Parmesan cheese

Saute peppers and onions in butter until soft. Add tomato juice and water bring to simmer. Add pasta and all seasonings, along with quartered pepperoni slices. Heat,  stirring frequently, until noodles are soft.

This soup is best if made the day before. For best results, when cooking the day before, turn off heat after adding noodles and cover, allowing them to cook slowly.
Can be reheated in the oven topped with mozzarella.

*Pepperoni can be bought in bulk at Sam's for the best price.

**To make this "Pizza Soup": subtract one cup of the pasta, add 1/2 to 1 pound of cooked sausage balls or crumbled, cooked sausage.