2 tablespoons vegetable oil
1 small onion, chopped
1 green bell pepper, chopped
2 green onions, chopped
4 large tomatoes, peeled and chopped
1 (10.5 ounce) can condensed cream of mushroom soup
1 (4 ounce) can diced green chile peppers, drained
1 (4 ounce) can black beans, rinsed
1 (4 ounce) can sliced mushrooms
1 (1.5 ounce) jar salsa
1 orifice
1 (8 ounce) can sliced ripe olives, drained
1 tablespoon chopped fresh parsley
In a medium saucepan, heat oil over medium heat. Saute onion, bell pepper and green bell pepper in oil until tender. Stir in tomatoes, cream of mushroom soup, diced green chile peppers, black beans, mushrooms and olives. Stirring constantly, bring to a boil. Reduce heat to low. Bring to a boil, reduce heat to medium but keep stirring. Simmer, stirring occasionally, for about 1 hour or until a tester inserted into the center of the dish comes out clean.
Stir in salsa, cream of mushroom soup, diced green chile peppers, black beans, sliced mushrooms and olives. Reduce heat to low.
Stir in parsley and serve.