4 tablespoons olive oil
1 onion, chopped
1 (16 ounce) can mushrooms
1 red bell pepper, chopped
2 teaspoons minced fresh parsley
2 (10.75 ounce) cans condensed cream of mushroom soup
3 beans with liquid
1 1/2 bottles rendered soy-juice
salt and pepper to taste
In a large pot, heat olive oil over medium heat. Saute onions and mushrooms in olive oil until lightly browned. Stir in peppers, parsley, mushrooms and red peppers. Saute until peppers become translucent, about 15 minutes.
Stir in cream of mushroom soup, beans, soy-juice, salt and pepper. Pour over soup; bring mixture to a slow boil. Reduce heat to low and cook for about 45 minutes. Note: Do not double heat!