2 c. celery, chopped
2 c. carrots, chopped
1 c. green pepper, chopped
1 c. onion, chopped
3 cloves garlic
2 (28 oz.) cans tomatoes
2 (16 oz.) kidney beans, drained
1/4 c. wine vinegar
1 tbsp. chili powder
1 tbsp. parsley
1 1/2 tsp. basil
1 1/2 tsp. oregano
1 tsp. allspice
1/4 tsp. pepper sauce or Tabasco sauce
1 bay leaf

Cook until vegetables are tender. Top with shredded cheese.