1 1/2 c. sliced carrots (thickness of a water)
1 1/2 c. sliced onions
1 1/2 c. strips green pepper
1 1/2 c. sliced celery
1/4 c. vegetable oil
1 (15 oz.) can stewed tomatoes
1 (15 oz.) can tomato puree
1 (6 oz.) can tomato paste
1 c. tomato juice
Juice of 1 lemon
2 (15 oz.) cans kidney beans
1 (15 oz.) cans chick peas
2 lg. or 4 sm. garlic cloves, minced
3 tbsp. chili powder
1 tsp. sugar
1 1/2 tbsp. dried basil
1 tsp. pepper
1/2 tsp. hot sauce

Heat oil in large skillet and saute chopped vegetables until just barely tender. Transfer to large pot and add rest to ingredients. Mix well. Simmer for about 20 minutes or until hot. Season with more salt or chili powder to last. Do not overcook or vegetables will be mushy. Makes about 3 quarts.