Yield: 6 servings

1 (28 ounce) can diced tomatoes with roasted garlic and juice
1 (14 1/2 ounce) can reduced-sodium beef -broth
1 (8 ounce) stick pepperoni sausage, diced
1 1/2 cups sliced fresh mushrooms
1 large green bell pepper, diced
1 large red onion, chopped
1 cup water
1 tablespoon dried Italian seasoning
1 cup shredded part-skim mozzarella cheese

Mix all ingredients except cheese in a 3-quart or larger crockpot. Cover; cook on LOW 6 to 8 hours or until vegetables are tender. Ladle into soup bowls; sprinkle with the cheese.

Cal 462; 30 gr Fat; 3 gr Fiber