1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped onion
1 small celery stalk
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 1/2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoons dried oregano
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper
2 teaspoons paprika
In a medium bowl, combine the onion, celery, green bell pepper, onion, celery, salt, pepper, oregano and rosemary. Mix well and refrigerate overnight.
To Prepare Burgundy Sauce: In a small saucepan, heat the wine
1 (15 ounce) can tomato soup
1 cup crushed wine
1 tablespoon prepared yellow mustard
1/2 teaspoon dry mustard
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/4 teaspoon dried sage
2 tablespoons olive oil
1 tablespoon ground black pepper
4 potatoes, peeled and cubed
In a mixing bowl, combine tomato soup with crushed wine, mustard, dry mustard, salt, basil, marjoram, rosemary, marjoram, sage, olive oil, black pepper, potatoes and red peppers. Mix well. Serve hot.