1 small onion, chopped
1 medium carrot, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
2 cups sliced mushrooms, sliced
1 cup chopped celery
1 medium carrot, chopped
1 medium green bell pepper, chopped
2 medium tomatoes, chopped
1 medium cucumber, diced
In a large bowl, mix the onion, carrot, bell pepper and mushrooms. Cover and refrigerate overnight.
Place in refrigerator overnight, leaving at least an inch of space in the center.
Preheat oven to 350 degrees F (175 degrees C).
Add the carrot, bell pepper, onion, mushrooms and celery mixture to the soup, and mix thoroughly. Pour into a third medium bowl and add tomato mixture. Stir well.
Bake at 350 degrees F (175 degrees C) for 45 minutes.