Soups for Salads :: Soups for the Crock Pot
Yield: 6 servings
1 (28 oz.) can diced tomatoes with roasted garlic and juice
1 (14 1/2 oz.) can reduced-sodium beef -broth
1 (8 oz.) stick pepperoni sausage, diced
1 1/2 C. sliced fresh mushrooms
1 lrg. green bell pepper, diced
1 lrg. red onion, chopped
1 C. water
1 Tbsp. dried Italian seasoning
1 C. shredded part-skim mozzarella cheese
Mix all ingredients except cheese in a 3-qt. or lrg.r crockpot. Cover; cook on LOW 6 to 8 hr. or until vegetables are tender. Ladle into soup bowls; sprinkle with the cheese.
Cal 462; 30 gr Fat; 3 gr Fiber
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