Tomato Vegetable Skillet
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 1 medium green bell pepper, cut into strips
- 1 clove garlic, minced
- 1 can Soup Option, (10½ oz / 298 g)
- Vegetable Option
- Seasoning Option
- 1 tablespoon lemon juice
- Cheese Option
OPTIONS
Soup - Use 1 Item
- condensed tomato bisque
Spanish style vegetable soup- condensed tomato soup, Shortcut
- condensed tomato rice soup
Vegetable - Use 1 Item
- 6 cups zucchini, sliced
- 6 cups purple eggplant, cubed
- 4 cups cut green beans, fresh or frozen
- 4 cups okra, fresh or frozen, sliced
Seasoning - Use 1 Item
- ½ teaspoon dried basil, crushed
- ½ teaspoon dried oregano, crushed
- ½ teaspoon dried thyme, crushed
- 1 teaspoon chili powder
Cheese - Use 1 Item
- ¼ cup Parmesan cheese, grated
- ½ cup Feta cheese, crumbled
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
Instructions
- Heat the oil in a large non stick pan on medium heat, when hot, add the onion, bell pepper, and garlic until tender, stir occasionally.
- Stir in the Soup, Vegetable, and Seasoning Options, and the lemon juice. Heat to a boil then reduce heat to low. Cover and simmer 5-15 minutes or until the vegetable is just tender, stir occasionally while simmering.
- Remove cover and continue to simmer until sauce is to your desired consistency.
- Sprinkle on the Cheese Option and cook for another 1-2 minutes or until the cheese is melted.
- Serve and enjoy.
Notes
Shortcut: Condensed Tomato Soup.
