1 package (12 fluid ounce) cans condensed tomato soup mix
12 fluid ounces milk
2 tablespoons Worcestershire sauce
1 cup hot bean soup
1 stalk celery, diced
2 stalks fresh ginger root
1 slice garlic, sliced
1 teaspoon chili powder
1/4 teaspoon ground black pepper
5 Large onions, sliced
2 tablespoons vegetable oil
1 tablespoon prepared brown gravy
1 pound unsalted butter
In a small bowl, stir tomato soup mix, milk, Worcestershire sauce, hot beans, celery, ginger and garlic. Cover and refrigerate at least 4 hours before serving.
Combine brown gravy with butter and cup mixture in a medium saucepan over medium heat. Bring mixture to a boil and whisk it into the vegetables and tomato soup mix mixture. Simmer for 1 or 2 minutes. Stir in butter mixture. Serve with celery slices for garnish. Garnish with garlic salt and return to oven until bubbly and slightly golden.
easy and tasty. I put the chicken in the crockpot first 12 hours to brown and then add all the other ingredients. My family loved it :)
I don't care for shrimp and I didn't like the look of this dish, so I gave it to a close relative (my aunt worked at a Chinese take-out restaurant) and they brought it out grown. The recipe made enough of a mess to dish out, for a simple vegetable plate.
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