1 medium onion, cut into 1 to 1 1/2 inch slices
1 medium green bell pepper, cut into 1/2 inch slices
2 medium bay leaves
2 tablespoons liquid smoke flavoring
1/4 teaspoon garlic powder
1 teaspoon salt
2 tablespoons poultry seasoning
1 tablespoon dried parsley
2 teaspoons Dijon mustard
In a large bowl, mix together onion, bell pepper, bay leaves, mustard, garlic powder and salt. Rub off excess. Heat a large Dutch oven or stockpot over medium heat. Pour soup over vegetables, stirring well. Allow vegetables to cook 30 minutes.
While vegetables cook, heat oil in a large skillet or skillet. Fry onions and bell pepper in oil until golden brown. Stir in garlic powder, salt, poultry seasoning and parsley. Fry until tender. Transfer this mixture to a large mixing bowl.
Fry pea and tomato mixture in the pepper-fried vegetable deep fryer 2 to 3 minutes, or until only a thin brown. Stir together and serve over steamed vegetables.
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