1 (10 ounce) package frozen mixed vegetables, thawed
1 cup chopped tomatoes
2 tablespoons chopped green beans
salt and pepper to taste
1 teaspoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
1 teaspoon dried black pepper
1/4 cup vegetable oil
1 (25 ounce) can diced green chile peppers, drained and halved
1 (12 fluid ounce) can or bottle tomato juices
1 (15 ounce) can light sour cream
1 (13 ounce) can cherry tomatoes, drained
1 (16 ounce) can sliced mushrooms, drained
1 (3 ounce) can sliced mushrooms, drained
2 tablespoons chopped fresh spinach
salt and pepper to taste
Place vegetables and tomatoes into a large pot or stockpot along with the brown sugar. Heat over medium heat, stirring constantly, until vegetables are tender. Pour in vegetable oil and dry mushrooms together. Simmer, stirring occasionally, until oil is reduced but not to a moderate simmer. Stir in mushrooms and chile peppers. Pour in tomato juice, tomato juice, green beans, salt and pepper, then fold in cooked vegetables. Stir in lemon juice, oregano and sage. Dial back to medium heat if necessary, scraping the bottom of the pot to loosen any stuck-out vegetables. Bring to a boil, stirring often, until vegetables are tender. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender, 1 hour.
Good chewy texture and flavor.
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