1 box loose margarine, softened
1/4 cup olive oil
1 medium onion, chopped
1 green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium onion, chopped
3 tablespoons black peppercorns, unsweetened
1/2 teaspoon black pepper
1 (2 ounce) can chili sauce
2 tablespoons yellow mustard
1 (4 ounce) can sliced mushrooms, drained
1 (16 ounce) can diced carrots, drained
In a medium bowl, mix together margarine, olive oil, onion, green bell pepper, red bell pepper, yellow bell pepper, chile sauce, pepper, mustard, mushrooms and carrots.
Heat oil in a medium skillet over medium heat. Add can of crushed tomatoes and red onion, and stir. Reduce heat to medium-low. Cook until peppers are tender, about 15 minutes. Stir in soup mix. Transfer mixture to a bowl.
Place mixture in medium saucepan and bring to a boil. Reduce heat to low. Cook, stirring occasionally, until well coated and thickened, about 2 minutes. Remove from heat. Stir in the tomatoes, green bell pepper, bell pepper, chili sauce, yellow mustard, mushrooms and carrots.
Return mixture to a medium saucepan, add water enough to cover and bring to a boil. Reduce heat to low. Cover and simmer for 60 minutes, stirring occasionally, until carrots are tender, about 25 minutes.
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