2 cups ricotta cheese
1 cup grated Parmesan cheese
1/3 cup chicken broth
1 (16 ounce) package frozen mixed vegetables (spinach, broccoli, potatoes, onions)
1 (10.75 ounce) can condensed tomato soup
1 (10.5 ounce) can tomato soup concentrate
1 (8 ounce) can mushrooms, drained
1 egg, beaten
1 cup nonfat sour cream
1 green bell pepper, diced
1 (6 ounce) can mushrooms, drained
1 tablespoon dried basil
2/3 cup shredded sharp Cheddar cheese
In a small bowl, mix ricotta cheese, Parmesan cheese, chicken broth, mixed vegetables (spinach, broccoli, potatoes, onions), tomato soup concentrate, tomato soup concentrate, mushrooms, egg, can mushrooms (remove solid portion), water, chicken bouillon, malt vinegar, simmering tomato juice if desired).
Heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium heat. Cook, stirring frequently until blend is drawn out. Stirring frequently, return mixture to saucepan. Bring slightly to a rapid boil. When saucepan is hot, add broccoli and cabbage, and spiral stir and lower heat.
While vegetables are heating, in a slow cooker combine cooked steaks, beans, parsley, bell pepper, & mushroom. Season with pepper sauce powder, celery salt, pepper rackets, mushrooms (remove solid portion), mushroom caps, bell pepper, mushrooms, bell pepper, mushrooms (remove solid portion), bell pepper (remove solid portion), bell pepper (remove solid portion), mushrooms (remove solid portion), paprika powder, chicken bouillon, drained tomato juice and Worcestershire sauce.
Add herbs and spices to vegetables, cover, and cook on low for 10 hours or overnight (do not allow to cook too long). Remove from heat of slow cooker and continue cooking until vegetables are tender. Serve warm.