1 (1 pound) loaf French bread
1 medium onion, sliced
2 tablespoons olive oil
1 1/2 tablespoons dried minced onion
1/2 teaspoon garlic powder
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1 dash sea salt
1 dash cayenne pepper
1 1/2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried rosemary
2 teaspoons dried sage
1 teaspoon dried marjoram
10 medium tomatoes, sliced
2 small onions, sliced
4 green chilies, peeled and quartered
1 cup chopped fresh parsley
1 can kidney beans, drained
1 (15 ounce) can whole kernel corn
1 (10 ounce) can sliced mushrooms
1 (10 ounce) can corn kernels, drained
1 (10 ounce) can tomato paste
1 (10.5 ounce) can sliced pecans
2 cups water
1 teaspoon tomato paste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large 9x13 inch baking dish.
Place bread slices in a large bowl. Coat lightly with olive oil. Fry bread slices in olive oil until golden brown. Drain on paper towels.
In a large saucepan, heat oil in same pan over medium heat. Saute onion and garlic until lightly browned. Stir in oregano, basil, salt, cayenne pepper, basil, oregano, rosemary, sage, marjoram, tomatoes, onions, corn, mushrooms, corn, tomatoes, onion, corn, tomatoes, onion, corn, tomatoes, onion, corn, tomatoes, onion, corn, tomatoes, onion, corn, tomato paste, pecans, water, tomato paste, pecans. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Cook 5 minutes on each side or until bread is golden brown. Remove from heat and stir into soup.