2 quarts water
1 (13 ounce) can stewed tomatoes, drained
1 (1 pound) can sliced and diced carrots, drained
1 (4 ounce) can diced green chile peppers with liquid
2 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried chives
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 pinch ground black pepper
1/4 teaspoon ground cinnamon
3/4 cup yellow mustard, divided
3 cups milk
1 teaspoon dried minced onion
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried butter
1 teaspoon dried marjoram
3 tablespoons vegetable oil
1 (4 ounce) can canned corn syrup
2 tablespoons chopped fresh parsley
In a medium saucepan, bring water to a boil. Add tomatoes, carrots, red bell pepper, green bell pepper, garlic, salt, oregano, basil, chives, thyme, savory, basil, oregano, basil, butter, marjoram, oil, corn syrup, parsley and onion. Bring to a boil. Reduce heat to low.
Simmer covered for 40 minutes, stirring occasionally, or until vegetables are tender. Serve warm.