1 c. chopped onion
1 c. thinly sliced celery with tops
1 tbsp. salad oil
1 (16 oz.) can diced (or sliced) carrots, undrained
2 (10 1/2 oz.) cans beef broth
1 soup can water
1 (16 oz.) can tomatoes
1 can chick peas or kidney beans (drained)
1 (16 oz.) can baked beans
1/2 tsp. salt
1/2 tsp. basil
1/8 tsp. pepper
1 (12 oz.) can luncheon meat
4 oz. vermicelli (1 c.)

In large kettle saute onion and celery in 1 tbsp. oil for 2-3 minutes. Add carrots, undrained, beef broth, water, tomatoes, chick peas or kidney beans (drained), pork and beans, salt, basil and pepper. Simmer 10 minutes or longer. Add luncheon meat cut into strips and vermicelli, broken up. Simmer 7-8 minutes.