1 (4 ounce) can minced onion
1 cup minced green bell pepper, chopped
1 cup minced celery
1 tablespoon prepared horseradish cream
1 (14.5 ounce) can whole kernel corn, drained
1 tablespoon tomato sauce
2 tablespoons vegetable oil
salt and pepper to taste
Bring a large pot of salted water ready to cover a large pot of lightly salted water to a boil. Add soup, and stir for 3 minutes or until reduced by half. Remove from heat. Add garlic and pepper shakers to marinade; mix thoroughly.
Stir vegetables into soup. Return to a medium heat. Stir in horseradish, corn, tomato sauce and oil. Simmer over low heat 15 minutes.
Reduce heat to medium low; add corn. Bring to a low enough temperature, pour soup over all and add salt and pepper. Cover, heat and simmer 5 minutes or until thickened.