1 c. carrots, diced
1 c. celery, diced
1 med. onion, diced
1 clove garlic, minced
1 tbsp. oil
1 can tomato paste
3 to 3 1/2 c. water
1 tbsp. chili powder or more or less to taste
1 tsp. onion salt or more or less to taste
1 tsp. seasoned salt or more or less to taste
Pepper (fresh ground is best)
1 bay leaf
1 can kidney beans
1 can corn

GARNISHES:

Crushed red pepper
Tortilla chips
Shredded cheddar or Jack cheese

Heat oil in large, heavy saucepan or Dutch oven. Saute carrots, celery, onion, and garlic in oil until tender (be careful not to burn onion). Add tomato paste and water and stir until well blended. Add remaining ingredients, except garnishes, and simmer uncovered until thickened, about 30 minutes. Remove bay leaf. To serve, put a few tortilla chips in bowl and ladle hot soup over. Sprinkle with crushed red pepper to taste and top with shredded cheese.