Recipe for Easy Italian Vegetable Soup 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 oz diced tomatoes undrained (1 can)
1/2 oz condensed beef broth undiluted (1 can)
8 oz sliced mushrooms
1 med zucchini thinly sliced
1 med green bell pepper chopped
1 med yellow onion chopped
1/3 cup dry red wine OR
1/3 cup beef broth
1/2 tbl dried basil leaves
1/2 tsp sugar
1 tbl extra virgin olive oil
1/2 tsp salt
Instructions:
Instructions: Combine tomatoes, broth, mushrooms, zucchini, bell pepper, onion, wine, basil and sugar in slow cooker. Cook on LOW 8 hours or on HIGH 4 hours.

Stir oil and salt into soup. Garnish with cheese, if desired.

Makes 5 to 6 servings.

Nutritional Values, using shredded mozzarella cheese, WW Points for soup without mozzarella cheese - 1 point

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