1 (10 ounce) package frozen mixed vegetables
2 cups chicken broth
2 tablespoons olive oil
1 1/2 teaspoons white vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 tablespoons chopped red onion
1 teaspoon paprika
6 green onions, cut into 1/2 inch slices
1 small lime, seeded and sliced
2 tablespoons tomato paste
6 cloves garlic, minced
1 dash paprika
Bring a large pot of water to a boil; add carrots, parsnips, celery and onion and cook for about 5 minutes. Drain well and stir in carrots, celery and onion.
Stir in the vinegar, garlic salt and salt and pepper. Slowly and slowly stir, stirring constantly, until a consistency is reached. Transfer, stirring occasionally, to a saucepan and bring to a slow boil.
Return carrots, celery and onion to pot and stir in tomato paste. Simmer gently, stirring constantly, for about 45 minutes.
Remove carrots from heat and toss into pot with mixed vegetables. Simmer, stirring occasionally, over medium heat for about 7 minutes. Refrigerate until packet is firm, about 4 hours.