1 tablespoon olive oil
1 pound ground beef
4 slices onion
1/4 cup olive oil
2 1/2 cups cooked, cubed chicken meat
1/2 cup sliced mushrooms
4 stalks celery, halved
1/2 cup kidney beans, drained
1/4 cup water
1 dash garlic powder
1/8 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried sage
1/4 teaspoon salt
1 cup water
1 1/2 cups tomato juice
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon dried sage
1 teaspoon dried basil
1/4 teaspoon dried marjoram
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1 teaspoon dried dill weed
1/4 teaspoon dried basil
1 tablespoon dried marjoram
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried marjoram
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon dried rosemary
Heat olive oil in a large saucepan over medium heat. Stir in the beef slices and browning sauce until well coated. Cook just until beef is evenly browned. Add onion and celery; mix gently.
Add mushrooms and peas. Stir in water, chicken, mushrooms, and celery.
Add the beans and water. Bring to a boil, reduce heat, and simmer for 10 minutes.
Add the wine, garlic powder, basil, marjoram, oregano, basil, rosemary, salt, thyme, sage, and rosemary. Cook over low heat for 30 minutes.