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Easy Italian Vegetable Soup

14 1/2 ounces diced tomatoes -- undrained (1 can)
10 1/2 ounces condensed beef broth -- undiluted (1 can)
8 ounces sliced mushrooms
1 medium zucchini -- thinly sliced
1 medium green bell pepper -- chopped
1 medium yellow onion -- 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


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.


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