1 tbsp. sunflower oil
1 can (12 oz.) carrot juice
2 tsp. chili powder
2 c. mixed vegetables (carrots, celery, potatoes; cut in 1 inch pieces)
1 c. sm. whole mushrooms
1 can (10 oz.) red kidney beans, drained
1/4 c. chopped onions
1 pkg. chicken broth granules
2 tsp. cider vinegar
1/2 tsp. garlic powder

In large saucepan heat sunflower until hot. Add onions; stir until transparent, about 5 minutes. Add carrot juice, broth, chili powder, garlic powder and vinegar. Bring to boil. Stir to dissolve broth granules. Add vegetables and mushrooms. Simmer until vegetables are tender, 10 to 15 minutes. Add beans. Simmer covered until beans are hot. Serve over brown rice, if desired.