1/2 cup olive oil
2 (16 ounce) cans crushed tomatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen mixed vegetables, thawed
1 bag salsa
2 tablespoons brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground black pepper
1 (2 pound) can green chile peppers, seeded and minced
2 cloves garlic, minced
1/4 cup chopped onion
1/8 cup chopped green bell pepper
1/4 cup chopped green bell pepper
1/8 cup chopped red bell pepper
1/8 cup chopped red onion
1 white onion, chopped
In a large pot heat oil over medium heat. Add tomatoes, and saute for about 5 minutes. Add cream of mushroom soup, mixed vegetables, salsa, brown sugar, lemon juice, pepper, bell pepper, green bell pepper and red bell pepper; stir together. Bring to a boil. Reduce heat, and simmer for 2 hours.
Return pot to a medium heat. Add green chile peppers, garlic, 1/4 cup chopped onion and green bell pepper; stir together. Reduce heat, and simmer for 10 minutes.
Add green bell pepper and red bell pepper; stir together. Stir in chopped bell pepper, bell pepper, red onion, white onion, tomato and green pepper. Stir together. Cover, and simmer for 10 minutes. Pour over soup mixture. Return pot to a low heat, and stir with a wooden spoon until vegetables are covered and liquid evaporates.
⭐ ⭐ ⭐ ⭐ ⭐