1 tbsp. plus 1 tsp. vegetable oil
1 c. finely chopped onions
2 c. finely chopped celery
2 c. finely chopped green pepper
4 cloves garlic, finely chopped
2 (1 lb.) cans tomatoes, undrained, chopped
2 (1 lb.) cans kidney beans, rinsed and drained
1 c. water
1 c. coarsely shredded carrots
2 med. potatoes (12 oz. total), unpeeled, coarsely shredded
1 tbsp. chili powder
1 tbsp. dried parsley flakes
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
1 tsp. ground cumin
1 tsp. ground allspice
2 bay leaves
Salt to taste

Heat oil in a large soup pot over medium heat. Add onions, celery, green pepper, and garlic. Cook, stirring frequently, until vegetables are tender, about 10 minutes.

Add remaining ingredients and bring mixture to a boil. Then cover, reduce heat to low, and simmer 1 hour. Stir occasionally while cooking. Remove and discard bay leaves before serving. Makes 2 servings (1 1/4 cups each serving).