1 (28 ounce) can tomato soup
2 onions, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium yellow onion, chopped
2 medium green beans, sliced
1 medium white onion, chopped
1/2 cup uncooked white rice
1/2 cup chopped fresh parsley
1/4 cup chopped fresh thyme
1/2 teaspoon salt
1 (14 ounce) can whole milk
1 (10 ounce) can tomato paste
1 teaspoon lemon juice
1 (8 ounce) can whole kernel corn, crushed
In a small saucepan, heat tomato soup over low heat. Stir in onions, bell pepper, yellow peppers, and onion. Cover, and simmer gently over low heat for 10 minutes.
Add bell pepper, chopped green beans, white onion, parsley, thyme, salt, rice, and tomato paste. Cook, stirring occasionally, for 10 to 15 minutes, or until all vegetables are tender.
Stir in lemon juice and corn. Bring to a boil, reduce heat to low, and simmer for 20 minutes. Serve chilled or refrigerate to serve warm.