3 tbsp. vegetable oil, divided
2 c. onion, chopped
3 cloves garlic, minced
4 oz. fresh mushrooms, sliced
1 lg. green pepper, chopped
3 stalks celery, sliced
1/2 c. chopped carrots
2 tbsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. crushed basil
1/4 tsp. ground oregano
1/4 tsp. crushed marjoram
1/2 tsp. black pepper
1 (15 oz.) can tomato sauce
1 (14 oz.) can plum tomatoes in juice
1/3 c. spicy catsup
1/4 c. Worcestershire sauce
3/4 c. med. grain bulgar wheat
1 can vegetable juice
1 (19 oz.) can red kidney beans, drained
1 (19 oz.) can cannellini beans (butter beans), drained
1 (3.25 oz.) pitted ripe olives, drained and sliced

In large kettle, heat 2 tablespoons oil. Add onion and garlic. Cook 5 minutes until onion is tender. Add mushrooms, green peppers, celery, carrots, chili powder, cumin, basil, oregano, marjoram and pepper. Saute 8 minutes or until vegetables are tender. Add tomato sauce, tomatoes and juice, catsup and Worcestershire sauce. Cover and simmer 30 minutes.

Meanwhile, heat remaining 1 tablespoon oil in skillet. Add bulgar wheat and beans into kettle. Simmer uncovered, 30 minutes. Stir in olives. Yields 2 1/4 quarts.