2 tablespoons olive oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
1 carrot, cut into 3 wedges
1 small red onion, thinly sliced
1 cup carrots, cut into 1/2 inch cubes
1 tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 tablespoon dry mustard
1/4 teaspoon dried rosemary
1 (14.5 ounce) can whole peeled tomatoes
1/2 cup lamb broth
1 teaspoon chicken bouillon granules
1 (10.75 ounce) can condensed tomato soup
2 teaspoons vegetable oil
1 (10.75 ounce) can diced water chestnuts, drained
In a large saucepan, heat olive oil over medium heat. Add onion, bell pepper, garlic, carrot and red onion, stir but do not brown. Reduce heat to medium; cook, stirring, 25 minutes. Remove from heat and stir in thyme and basil. Add carrots, basil, parsley, oregano, salt, mustard and rosemary. Return to medium heat and stir in tomatoes, broth, chicken bouillon, tomato soup, vegetable oil, tomatoes, lamb broth, chicken bouillon granules and tomato soup. Reduce heat to medium and stir in water chestnuts, returning to medium-low. Cook, stirring, 15 to 20 minutes, or until vegetables are tender and vegetables are pureed. Serve over rice and pasta.