2 tablespoons olive oil
1 head onion, chopped
1 celery stalk, chopped
1 small green bell pepper, chopped
1 teaspoon salt
2 medium tomatoes, cut in 1/2 half
2 medium red peppers, sliced into 1/2 inch slices
2 medium carrots, cut into 1/2 inch thick strips
1 teaspoon salt
1 teaspoon dried oregano
1/8 teaspoon cinnamon-red sugar
3/4 cup warm water
2 (10 ounce) cans beef broth
1 (8 ounce) package cream cheese, softened
1/2 cup chopped cooked black walnuts
Heat oil in a medium saucepan over medium heat. Saute onion, celery and green pepper in olive oil, stirring occasionally, until well cooked. Stirring often, cover and cook for 2 minutes.
In a large bowl, mix together cream cheese, water, tomato, and red pepper. Drain well, and toss into bottoms of soup bowls. Pour cream cheese mixture into the vegetable soup system (or it should do the same) and stir along with carrot, celery, bell pepper, salt, tomato soup and carrots. Hash browns. Top with carrots, celery and artichoke hearts.
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