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Post by Baking_Bud on Jan 18, 2003 22:36:46 GMT -6
28 oz Can diced tomatoes with roasted garlic and juice 14 1/2 oz Can reduced-sodium beef broth 8 oz Stick pepperoni sausage- dice 1 1/2 c Sliced fresh mushrooms 1 lg Green bell pepper; dice 1 lg Red onion; chop 1 c Water 1 tbsp Dried Italian seasoning 1 c Shredded part-skim mozzarella cheese
Directions: Mix all ingredients except cheese in a 3-qt or larger slow-cooker. Cover; cook on LOW 6 to 8 hours or until vegetables are tender. Ladle into soup bowls; sprinkle with the cheese. About 6 servings.
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