3/4 cup diced onion
1/3 cup diced green bell pepper
6 ounces sliced mushrooms
1/3 cup water
2 tablespoons tomato paste
1 can (14-1/2 ounces) diced tomatoes
3 cups chicken broth
1 tablespoon Garlic & Herb Seasoning Blend
1/4 teaspoon Restaurant Black Pepper
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon sugar
2 teaspoons Parsley Flakes
Cook onions, green pepper, mushrooms and water over low heat in a covered pan until vegetables are tender. Set aside.
Combine tomato paste, tomatoes, chicken broth, bay leaf, garlic & herb seasoning, black pepper, Worcestershire sauce, lemon juice and sugar in a stockpot. Bring to a boil. Add reserved vegetables and simmer for 30 minutes or until thickened.
Serve over chicken or pasta. Garnish with parsley flakes.