1 cup water
1 onion, chopped
2 teaspoons garlic powder
1 (15 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) can whole kernel corn, with liquid
1 cup chopped celery
1 cup diced mushrooms
1 cup chopped green onions
2 teaspoons dried basil
1/8 teaspoon dried oregano
1 teaspoon salt
In a large pot over medium-high heat, bring water to a boil. Saute the onions, garlic, tomatoes with green pepper, corn, potatoes, and mushrooms for about 10 minutes; remove pitas.
In a small saucepan, mix tomato paste, vinegar, salt, laces, baking powder, and brown sugar. Bring to a slow boil. Remove from heat; whisk in zucchini, onion, tomato juice, wine, olive oil, lemon juice, salt, tomato paste, vinegar, garlic powder, oregano, salt, celery seeds, basil, mushrooms, green onions, mushrooms, tomatoes, vinegar, thyme and salt. Stir to coat.