Ingredients

Ingredients (use vegan versions):

1 28 oz can tomatoes
2 medium sized beets, scrubbed well and diced
1 large onion, peeled and diced ; 2 carrots, scrubbed & sliced
3 good thick stalks of celery, chopped
green pepper, chopped (and jalepeno if so inclined)
2 cups washed mushrooms, sliced
1/2 cup chopped parsley
3 toes garlic
salt-pepper-bazil to taste
spaghetti or other favorite pasta

Directions:

In a blender, liquefy the beets, carrots, celery, parsley, onion and garlic with some of the tomatoes and the juice they are canned in. When this is a pretty smooth puree, put it into a pot and add the rest of the tomatoes and bring it to a gentle boil. Reduce heat and simmer for a ten minutes. Add mushrooms and simmer for about 1/2 hour. Add green pepper. Season with salt, pepper and basil as desired. Allow it to simmer a little longer, while you cook the pasta. Serve hot with a big smile.

Serves: 6-8