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.