1 (8 ounce) can whole peeled tomatoes, chopped
2 teaspoons salt
2 teaspoons dried minced onion
1 teaspoon dried Italian seasoning
1 teaspoon dry mustard
1 teaspoon dried onion flakes
1 cup beef broth
1 (10.5 ounce) can beef bouillon granules
1 cup chopped onions
1 cup sliced black olives
1 1/2 cups shredded Cheddar cheese
In a large stockpot, combine tomato puree, salt, onion, Italian seasoning, dry mustard, onion flakes, beef broth, bouillon granules, onions, and black olives. Bring to a boil, reduce heat, and simmer for 10 minutes.
Stir in cheese. Bring to a boil again, reduce heat, and simmer for 10 minutes.