6 cloves garlic, minced
1 cup corned sweet potatoes
1 cup chopped black olives, cut into bite-size pieces
1 cup grated Parmesan cheese
2 green onions, chopped
2 servings (1 cup) lettuce leaves
8 ounces San Marzano (shell) tomatoes
1 cup quartered poblano chile peppers
1 cup red bell peppers
1 cup hummus
1 stalk celery
1 green bell pepper, chopped
To bak or blend the mix, place a tablespoon of the garlic, potatoes and olives into a blender or food processor and process until fine. Transfer to a large bowl; squeeze the remaining juice from the mixture and reserve 4 tablespoons for garnish.
To go quickly, heat the reserved can of juice from the garlic juice in a large skillet over medium heat. As the oil starts to cook the mixture begins to thicken. It needs to be enough to coat the bottom of a medium saucepan. Remove from heat. In a small bowl combine the celery, bell pepper, chilies, olives, Parmesan and tomato soup. It may be necessary to simmer the vegetables briefly before serving.