Easy Italian Vegetable Soup

Easy Italian Vegetable Soup

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
2-1/2 teaspoons sugar
1 tablespoon olive oil
1/2 teaspoon salt
1 cup (4 ounces) shredded mozzarella cheese (optional)


  1. Combine tomatoes, broth, mushrooms, onion, zucchini, bell pepper, wine, basil and sugar in slow cooker.
  2. Cover; cook on LOW 8 hours or on HIGH 4 hours.
  3. Stir oil and salt into soup. Garnish with cheese.

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