1 T. vegetable oil
1 c. onion, white or yellow, diced
1 c. mushrooms, white, sliced
1 c. bell pepper, green or red, sliced
1 can tomatoes, diced (15 oz)
2 cans chicken broth, fat free reduced sodium (14 oz)
25 turkey pepperoni slices
1/2 t. basil, dried
1/2 c. mozzarella cheese, part-skim, shredded
Heat oil in soup pot over medium heat. Add onions, mushrooms and green pepper. Stir fry until soft but do not brown. Add tomatoes, chicken broth, pepperoni slices and basil. Cook for 8-10 minutes. Ladle soup into bowls. Sprinkle cheese on top. Allow cheese to melt before serving.
Makes 6 servings.
Nutrition Information: 100 calories; 5 g fat; 15 mg cholesterol; 660 mg sodium; 7 g carbohydrates; 1 g fiber; 7 g protein.