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From a Fireshifter Link on the McDougall Board
Ingredients:
1 cup sliced fresh mushrooms
1 bell pepper, diced
1/2 cup chopped onions
2 garlic cloves, minced
28 ounces tomatoes, cut up
2 cups loose-pack frozen broccoli carrots cauliflower mix
15 ounces pizza sauce, Fat Free
1 1/2 cups tomato juice
1/2-1 tablespoon oregano
1/2 teaspoon fennel seeds, crushed
6 slices French bread, toasted
Procedure:
1. In a large saucepan cook mushrooms, onion, and garlic until onion is tender.
2. Stir in undrained tomatoes, frozen vegetables, pizza sauce, tomato juice, oregano, and fennel seed. Bring to boiling.
Reduce heat. Cover and simmer for 15 minutes.
3. Meanwhile, toast bread under the broiler for 1 to 2 minutes.
4. To serve, ladle the veg mixture into bowls. Top each serving with a slice of toasted bread.
Serving Size: 6
Time 15 minutes
Note I serve with Hodgson Mill's Eruopean Cheese bread.
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