1 lg. onion, chopped
2 stalks celery, sliced
2 carrots, sliced
1 or 2 cans kidney beans
1 can tomato puree
1 can diced tomatoes
2 qts. water (1 bouillon for each c.)
2 cloves garlic, minced
1 lb. ground turkey, lean beef
1 bay leaf
1 tbsp. chili powder
1 tbsp. cumin
1 tsp. sugar
1 tsp. oregano
2 tsp. vinegar
Salt & pepper to taste

In a 5 quart Dutch oven, cook turkey, garlic, onion, until turkey is no longer pink. Stir in remaining ingredients. Bring to boil, reduce heat and simmer, uncovered for 1 hour. Last 15 minutes, add 1 cup dry spaghetti (in pieces) to soup.