Southern Goulash

• 2 Tablespoons Olive Oil
• 1/2 cups Chopped Celery
• 1 whole Medium Green Bell Pepper, Chopped
• 1/2 whole Large Red Onion, Chopped
• 12 ounces, weight Vegetarian Ground Beef Substitute, Or Use Meat If You Like
• 3 cloves Garlic, Minced
• 1 Tablespoon Italian Seasoning
• 1 pinch Black Pepper, Or To Taste
• 1/2 teaspoons Cavender's Greek Seasoning
• 13 ounces, weight Tomato Sauce
• 14 ounces, weight Canned Peeled Tomatoes
• 10 ounces, weight Can Rotel (diced Tomatoes And Green Chilis)
• 3 Tablespoons Fresh Minced Parsley Or 1 Tablespoon Dried Parsley
• 2 cups Vegetable Broth
• 3 cups Uncooked Pasta (I Use Rotini)

1. Heat the oil in a large pot over medium heat.
2. Saute the celery, bell pepper and onion until softened.
3. Add the vegetarian crumbles and garlic, along with the seasonings.
4. You can add salt if you like, but be careful if your broth contains salt.
5. I dont use any extra salt.
6. Stir in all of the tomato products and the parsley.
7. Simmer 3-4 minutes, and then add the broth and pasta.
8. Simmer until the noodles are done (check package directions for approximate time).
9. Mine took about 8 minutes.
10. Check for seasonings and serve with warm crusty bread and a nice salad.

olive oil, celery, green bell pepper, red onion, ground beef substitute, garlic, italian seasoning, black pepper, tomato sauce, tomatoes, tomatoes, parsley, vegetable broth, pasta

Taken from tastykitchen.com/recipes/main-courses/southern-goulash/ (may not work)