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Soup: Italian Vegetable Soup

Source of Recipe


Internet






List of Ingredients



• 1 (14 1/2) ounce can diced tomatoes undrained
  
• 10 1/2 ounces beef broth undiluted
  
• 8 ounces sliced mushrooms
  
• 1 medium zucchini thinly sliced
  
• 1 medium green bell pepper chopped
  
• 1 medium yellow pepper chopped
  
• 1/3 cup dry red wine or 1/3 cup beef broth
  
• 1 1/2 tablespoons dried basil leaves
  
• 2 1/2 teaspoons sugar
  
• 1 tablespoon extra virgin olive oil
  
• 1/2 teaspoon salt
  
• 4 ounces shredded mozzarella cheese (1 cup) optional
  






Instructions



1. Combine tomatoes, broth, mushrooms, zucchini, bell pepper, onion, wine, basil and sugar in slow cooker.
   
   
2. Cook on low 8 hours or on high 4 hours.
   
   
3. Stir oil and salt into soup.
   
   
4. Garnish with cheese if desired.
   
   
5. 5 to 6 servings at 1 point each (without cheese).
   
   
6. Excluding Unkown Items Per Serving Calories: 92 Fat: 3 g Calories From Fat: 27.4 % Protein: 4 g Carbohydrate: 12 g Dietary Fiber: 3 g Cholesterol: 0 mg Sodium: 454 mg