I'd Swear it was Pizza Soup

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The original recipe contained meat, but I adapted it to make it vegetarian:

 

* Exported from MasterCook *

 

I'd Swear it was Pizza Soup (Adapted)

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 6 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- chopped

1 cup sliced mushrooms -- (about 5 or 6 medium)

1 28 oz can Italian-style stewed tomatoes with juice -- (puree if

you dislike " chunks " )

1 cup vegetarian " beef " broth or vegetable broth

1 cup thinly sliced veggie " pepperoni "

1 medium green bell pepper -- chopped

1/2 cup croutons

1 cup grated mozzarella cheese

 

In slow cooker, combine onion, mushrooms, tomatoes, and stock; stir to mix

well.

 

Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours. Add

veggie pepperoni and green pepper during last 30 minutes of cooking.

 

Divide croutons equally between individual bowls. Spoon soup over croutons

and top each with grated mozzarella cheese.

 

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

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Per Serving (excluding unknown items): 150 Calories; 6g Fat (32.9% calories

from fat); 7g Protein; 19g Carbohydrate; 3g Dietary Fiber; 17mg Cholesterol;

403mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1

Fat.

 

NOTES : This soup can be assembled 12 to 24 hours in advance of cooking (but

without adding green pepper, veggie pepperoni, and cheese). Follow

preparation directions and refrigerate overnight in slow cooker stoneware.

The next day, place stoneware in slow cooker and cook as directed.

Nutr. Assoc. : 0 0 213 5439 0 0 0 922

 

 

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