2 stalks celery, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped green bell pepper
1/2 teaspoon salt
1 (8 ounce) can crushed tomatoes
1 (15 ounce) can tomato paste
1/2 large tomato, diced
1 (14 ounce) can tomato soup
1 (8 ounce) can sliced mushrooms
Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Saute celery for 1 minute, then add the garlic and oil. Stir fry for a few minutes, then add the green bell pepper, bell pepper, salt, tomatoes, tomato paste and tomato soup. Cover and simmer for about 2 to 3 minutes, turning frequently.
Return mixture to a separate medium saucepan. Add the diced tomato, tomato soup and mushrooms. Bring mixture to a boil, then reduce heat and simmer for about 20 minutes. Serve hot.