|Vegetable oil||2 Teaspoon|
|Canned beef broth||3⁄4 Cup (12 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chopped fresh parsley||1 Tablespoon|
|Diced green bell pepper||1 Cup (16 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Canned italian tomatoes||1 Cup (16 tbs), drained and chopped, reserve liquid|
In 1 1/2-quart saucepan heat oil; add onion and garlic and saute until onion is softened.
Add green pepper, mushrooms, and celery and saute for 5 minutes.
Add tomatoes, reserved liquid, broth, and bay leaf; cover and let simmer for 20 minutes, stirring occasionally.
Stir in parsley, salt, and pepper; remove bay leaf before serving.