Easy Italian Vegetable Soup
Makes 5 to 6 servings
|1||can (about 14 ounces) diced tomatoes, undrained|
|1||can (about 10 ounces) condensed beef broth|
|1-1/2||cups sliced mushrooms|
|1||medium yellow onion, chopped|
|1||medium zucchini, thinly sliced|
|1||medium green bell pepper, chopped|
|1/3||cup dry red wine or beef broth|
|1-1/2||tablespoons dried basil|
|1||tablespoon olive oil|
|1||cup (4 ounces) shredded mozzarella cheese (optional)|
- Combine tomatoes, broth, mushrooms, onion, zucchini, bell pepper, wine, basil and sugar in slow cooker.
- Cover; cook on LOW 8 hours or on HIGH 4 hours.
- Stir oil and salt into soup. Garnish with cheese.
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