1/4 cup olive oil
1 (10 ounce) can mixed vegetable soup
1 small onion, seeded and chopped
4 cups mixed vegetable soup
1 medium zucchini, chopped
1 cup chopped celery
1 tablespoon chopped fresh thyme
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh parsley
1 tablespoon vegetable oil
2 teaspoons crushed red pepper
In a medium saucepan combine olive oil, mixed vegetable soup, onion, zucchini, celery, thyme, parsley and oil. Cover and leave in oven for 1 hour.
While this is heating, bring a large pot of lightly salted water to a boil. Add turtle soup and brown (lose skin and flesh) for 3 minutes. Stir in vegetables and beans. Return skillet to boil. Turn heat down; cover and cook, stirring occasionally, for 7 minutes.
Bring a large pot of water to a boil. Add peas and stir with soup mixture. Cover and cook, stirring occasionally, for 20 minutes. Strain soup stock and cook, stirring, until everything is evenly coated. Stir in crushed red pepper.
While the meat is in the pot, stir together the mixed vegetable soup, mixed vegetable soup, peas and beans. Bring to a boil. Reduce heat to medium and simmer for 10 minutes. Stir in the crushed red pepper.
When the meat is done cooking, scoop the meat into a large serving bowl, shredding as much as possible. All good. Serve over the stumps of potatoes (the salt will set or tear)