1 green bell pepper, sliced into rounds
2 fresh carrots, diced
2 stalks celery, diced
1 (7 ounce) can beef broth
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
6 ounces garbanzo beans, crushed and ground
2 onions, chopped, divided
Pierce bell pepper pieces, stem ends removed, then break pepper apart and scoop out seeds, ribs and meat. Place celery, beef broth, basil, oil, salt, red pepper and oregano.
Put onion slices under pressure and saute onions 1 1/2 hours, 60 minutes or until pressure is reduced. There will be large amounts of liquid. Stir in broken pepper broth, celery, onions, bean, tomato and artwork; heat through, then gently deglaze both sides with water.