1 (15 ounce) can tomato sauce
1 (8 ounce) can tomato paste
2 cups water
1 (15 ounce) can tomato soup
2 (8 ounce) cans white chopped tomatoes
3 (10 ounce) cans black beans, rinsed and drained
1 small onion, sliced
1 (16 ounce) can frozen tomato juice concentrate
1 (16 ounce) package sliced mushrooms
1/2 cup shredded mozzarella cheese
1 1/2 cups sliced ripe olives
2 tablespoons olive oil, divided
2 tablespoons chili powder
4 tablespoons white sugar
In a large saucepan, mix tomatoes, tomato sauce, tomato paste, and water. Bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, for approximately 30 minutes.
Stir tomato soup with 1/2 cup tomato juice concentrate and 1/2 cup tomato soup.
Stir sliced onions in tomato soup mix; smooth and pour mixture into pie. Sprinkle mushrooms and onion on top. Top with pepperjack cheese, lettuce, tomato soup mix, cheese, olives, tomatoes, chopped cheese , sliced mushrooms, and tomato juice concentrate. Drizzle remaining 1/2 cup tomato soup over pie.
Cook over medium on low heat for 30 to 40 minutes, or until bubbly and cheese is melted. Remove from heat. Add cooked cheese and remaining tomato soup mix. Heat through and serve.