CROCK POT PEPPERONI PIZZA SOUP
2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
1/2 cup sliced pepperoni, halved
1-1/2 teaspoons dried oregano
1/8 teaspoon pepper
1 package (9 ounces) refrigerated cheese ravioli
Shredded part-skim mozzarella cheese and sliced ripe olives
In a 4-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 8-9 hours.
Stir in ravioli; cook, covered, on low 15-30 minutes or until pasta is tender. Top servings with cheese and olives. Yield: 6 servings (2-1/4 quarts).
Nutritional Facts
1-1/2 cups (calculated without cheese and olives): 203 calories, 6g fat (3g saturated fat), 26mg cholesterol, 1008mg sodium, 28g carbohydrate (8g sugars, 4g fiber), 10g protein .
Posted by: pgeistfeld@yahoo.com
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