1 can diced tomatoes, undrained
1 can condensed beef broth, undiluted
1 package (8 oz.) sliced mushrooms
1 medium zucchini, julienned
1 medium green bell pepper, chopped
1 medium yellow onion, choped
1/3 c. dry red wine or beef broth
1 1/2 t. dry basil leaves
2 1/2 t. sugar
1 T. extra virgin olive oil
1/2 t. salt
1 c. shredded mozzarella
Combine tomatoes, broth, mushrooms, zucchini, bell pepper, onion, wine, basil and sugar in slow cooker. Cook on low 8 hours or on high for 4. Stir in oil and salt and serve with mozzarella to garnish.
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