7 tablespoons olive oil
9 fluid ounces cream of mushroom soup
1/4 cup chopped onion
1 tablespoon sliced carrot
1/2 teaspoon garlic powder
1 pinch ground black pepper
1 (14 ounce) can whole peeled tomatoes
2 tablespoons butter
2 teaspoons dried parsley, crushed
1 green bell pepper, chopped
1/4 cup crushed cornflakes cereal
1 (16 ounce) can red kidney beans
1
8 roma (plum) tomatoes, chopped
2 tablespoons basil
2 cups fresh mushrooms, sliced
1 cup chopped green onions
1 (8 ounce) can tomato paste
2 tablespoons water
1 (4 ounce) can tomato paste with red wine
2 cups chicken broth
1/4 cup chopped onion
Heat olive oil in small saucepan over medium heat. Stir in cream of mushroom soup, onion and carrot. Bring to a boil, stirring. Reduce heat to low. Cover and let simmer for 10 minutes.
If you have pasta, add tomatoes and basil, lemon juice, parsley, bell pepper, cinnamon and seasoning salt. Stirring, simmer for 10 minutes. Serve hot.
If you have carrots, add bell pepper, parsley, tomato paste, water and tomato paste with wine. Boil for 5 minutes, stirring occasionally. Remove from heat; stir in chicken broth, chicken broth, carrots, mushrooms and green onions. Mix thoroughly and pour mixture over pasta. Fold vegetable mixture into pasta mixture. Spoon into 6 sinks in a 1/4 inch round and pipe roundrations onto pasta sheets.