1 tbsp. plus 1 tsp. vegetable oil
1 c. finely chopped onions
2 c. chopped celery
2 c. chopped peppers
4 cloves garlic, chopped
2 (1 lb. ea.) cans tomatoes, undrained and chopped
2 (1 lb. ea.) cans kidney beans, rinsed and drained
1 c. water
1 c. shredded carrots
2 potatoes, unpeeled and shredded
1 tbsp. chili powder
1 tbsp. dried parsley flakes
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
1 tsp. ground cumin
salt to taste

Heat oil in large soup pot over medium heat. Add onions, celery, green pepper and garlic. Cook, stirring frequently, until vegetables are tender, about 10 minutes. Add remaining ingredients and bring mixture to a boil. Then cover, reduce heat to low and simmer 1 hour. Stir occasionally while cooking.