Combine all ingredients in pot and cook over low flame for 2 to 3 hours, covered.
Heat oil in a saucepan over medium heat.
Stir-fry onions, mushrooms, and green pepper until soft but not brown.
Add tomatoes, beef stock, pepperoni and basil.
Cook until heated through. Sprinkle cheese over each bowl.
In a sauce pan, combine water, potatoes, carrots, celery, salt and pepper.
Simmer for 10 minutes, then add the corn. Simmer 5 minutes and then add milk and cheese.
Cook until the cheese is melted and soup is hot. Do not boil.
Pour broth into a soup pot. Simmer the vegetables in the broth until the vegetable are tender, 30-45 minutes.
Remove from stove and add orange juice and orange rind.
Put the soup through the blender or food processor until smooth.
