1 tbsp. oil
2 sm. onions, chopped
1/2 c. red and green peppers, chopped
1 lg. can (1 lb. 13 oz.) whole plum tomatoes
3-4 stalks celery
3-4 onions

BOUQUET GARNI CONTAINING:

1 bay leaf
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. marjoram
Pinch rosemary
5 peppercorns
Parsley

Tie in cheese cloth. 1/2 c. Italian red table wine 1 sm. can corn niblets 1 sm. can peas 1 can string beans 1 sm. can lima beans 1 sm. can mushrooms 1/3 c. dry rice

Saute onions and peppers in oil over moderate heat in Dutch oven (5-10 minutes). Add whole tomatoes with juice and break up gently with spoon. Simmer until tomatoes are tender. Add celery and carrot pieces; add bouquet garni.

Simmer with lid on until vegetables are tender. Add meat if using and rice and cook until rice is almost tender (15-20 minutes). Add canned vegetables. Simmer until heated through. Remove garni, salt and pepper to taste.