This hearty dish is chock - full of beans and vegetables in a spicy tomato sauce.

2 med. onions, chopped
2 med. green peppers, chopped
2 ribs celery, sliced
3 carrots, cut into thin slices
1 garlic clove, minced
1 tbsp. vegetable oil
1 (16 oz.) can crushed tomatoes
1 (15 oz.) can red kidney beans, drained
1 (8 oz.) can tomato sauce
2 tbsp. red wine vinegar
1 tbsp. brown sugar, firmly packed
1 tbsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. salt

In large saucepan, saute onions, peppers, celery, carrots and garlic in oil until soft, about 5 minutes. Stir in crushed tomatoes, kidney beans, tomato sauce, vinegar, brown sugar, chili powder, oregano, cumin and salt. Bring to a boil; cover and simmer 35 minutes to blend flavors. To serve, ladle into soup bowls. Makes 6 servings.

Per serving: 154 calories; 6 grams protein; 3 grams fat; 28 grams carbohydrates; 1, 011 milligrams sodium.

Preparation: 15 minutes; Cook: 40 minutes; Ready to serve in about 1 hour. Could be made a day ahead because it's excellent the second day. Low in fat - Good for dieting.