4 large red bell peppers, seeded and chopped
3 large onions, chopped
3 tablespoons butter
1 tablespoon olive oil
1 medium head cabbage, shredded
4 medium carrots, quartered
3 large mushrooms, sliced into 1/4 inch rounds
2 large zucchini, cut into 1/2 inch slices
2 (14 ounce) cans tomato paste
1 (16 ounce) can tomato sauce
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1 egg, finely chopped
1 1/2 cups butter, softened
Place peppers, onions, butter, olive oil, cabbage, carrots, mushrooms, zucchini and tomato paste in large pot. Heat to 375 degrees F (190 degrees C). Stir together and cover.
Bring a large pot of water to a boil. Add pot and simmer, covered, for 10 minutes. Increase heat to medium-low and add pasta and peas and potato mix; heat 10 minutes.
Rinse peppers under cold running water, cool and cut them into 1 inch cubes. Fry in oil, stirring often, until golden brown. Remove from oil and drain on paper towels to cool completely.
In a separate medium bowl, mix together tomato sauce, tomato paste, garlic powder, onion powder, onion powder and salt.
In a confectioner's glass or plastic container, combine egg, butter, pepper mixture and pepper spray. Whisk together and pour over creamy broth.