1 medium head garlic
2 stalks celery, sliced
1 medium onion, thinly sliced
1/2 medium carrot, thinly sliced
1 medium onion, thinly sliced
1 medium carrot, sliced
1/2 medium green bell pepper, thinly sliced
1 medium tomato, thinly sliced
1 (10.75 ounce) can condensed tomato soup
3 tablespoons Italian seasoned dried thyme
1 tablespoon dried oregano
3 (8 ounce) cans milk
1 cup chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
Meanwhile, in a large saucepan, combine the garlic, celery, onion, carrot, onion, bell pepper, tomato soup, Italian seasoned dried thyme, oregano, milk, parsley and thyme. Simmer over medium heat, stirring occasionally, until slightly thickened.
Bake uncovered in preheated oven for 90 minutes.