2 onions, chopped
1 1/2 cups chopped celery
1 cup uncooked long-grain white rice
1 cup soy sauce
1 (12 fluid ounce) can condensed tomato soup
1 (10 ounce) can tomatoes
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons white sugar
4 cloves garlic, peeled
2 teaspoons tomato paste
1 cup fresh spinach, rinsed and drained, chopped
1 (3 ounce) package dry onion soup mix
1 (12 ounce) container frozen chopped spinach, thawed and drained
10 slices cooked celery, finely chopped
1 (10 ounce) package frozen mixed greens
1 cup frozen bacon, cooked and drained
2 (10 ounce) cans condensed cream of mushroom soup
1 (10.5 ounce) can sweet peas
1 (8 ounce) jar diced pecans
3 tablespoons beef bouillon granules
1 cup bread cubes
3/4 cup water
Preheat oven to 350 degrees F (175 degrees C).
Place onions, rice, soy sauce and tomatoes in a slow cooker, and season with salt and ground black pepper, then heat on high until nearly boiling.
While soup is heating, bring water to a boil in a large pot and add canned peas and peas. Reduce heat to low, stir in bouillon, and simmer for 3 hours.
Soup should have thickened, and should be slightly thick.
Meanwhile, heat 1 cup of oil in a large skillet over medium heat. Saute onions until tender. Transfer to a casserole dish and stir in mixed greens and bacon. Pour soup mixture over onion mixture, and stir to coat.
Mix broth mixture into soup mixture, and cook until thickened. Return soup to heat, lower the heat to medium, and simmer for another hour.
Meanwhile, bring 1 cup water to a boil in a large pot, add peas and cook until tender. Stir in 1 cup broth mixture. Stir in spinach and cook. Stir in potatoes and bacon, and simmer until potatoes and bacon are soft; stir in curry powder.
Serve peas with sauce. Garnish with bacon, and serve with soup mix and beans, or just soup puree.
Don't skimp on the soy. This is a staple in Asian restaurants. Helps to reduce the sodium and oils. Easy to follow.
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