4 medium onions, chopped
2 medium carrots, peeled and sliced
1 medium red bell pepper, sliced
1 medium onion, chopped
1 medium green bell pepper, sliced
3/4 cup powder-packed brown sugar
3 tablespoons curry powder
1 1/2 teaspoons crushed red pepper flakes (optional)
1 teaspoon garlic powder
green onions, chopped
1 cup all-purpose flour
1 tsp dried oregano
1 tablespoon dried sage
1 1/2 teaspoons dried sage pepper
2 tablespoons chopped fresh parsley
1/4 teaspoon ground black pepper, or to taste
Place chopped onions, carrot, pepper and bell pepper cubes in 2 medium 15 x 13-inch casserole dishes. Sprinkle with roux. Fill each with mushrooms, yellow squash, water chestnuts, coffee beans, green beans, beef bouillon, half-and-half, tomato paste, chili powder, garlic powder, green onions, 1 cup flour and 1 tsp dried oregano. Pour over soup.
In a saucepan over medium heat, melt brown sugar, curry powder, red pepper flakes, garlic powder, green onions, 1 cup water chestnuts, 3 tablespoons flour and oregano.
In a small saucepan, mix spice powders, crushed red pepper flakes, garlic powder, green onions, 1/2 cup seasoned dry bread crumbs, parsley and pepper. Spread over soup mixture. Cover and refrigerate at least 2 hours, overnight.