Low Carb Crock Pot Italian Vegetable Soup

• 1 (14 ounce) can Italian-style diced tomatoes, undrained
• 2 (14 ounce) cans beef broth
• 8 ounces sliced mushrooms, fresh or canned
• 1 yellow onion, chopped
• 1 green pepper, chopped
• 1 zucchini, sliced thin
• 1/4 cup red wine or 1/4 cup beef broth
• 1 1/2 tablespoons dried basil leaves
• 4 ounces turkey pepperoni, sliced
• 1/2 teaspoon salt
• 1 teaspoon sugar (I use Equal) or 1 g sugar substitute, packet (I use Equal)
• mozzarella cheese, for topping

1. Place tomatoes, broth, wine, veggies, basil, salt and sugar into crock pot, mix well.
2. Top with turkey pepperoni slices.
3. Cook on High for 4 hours or on Low for 8 hours.
4. Pour into individual soup bowls and top with mozzarella cheese.

italianstyle diced tomatoes, beef broth, mushrooms, yellow onion, green pepper, zucchini, red wine, basil, turkey pepperoni, salt, sugar, mozzarella cheese

Taken from www.food.com/recipe/low-carb-crock-pot-italian-vegetable-soup-98852 (may not work)