1 lg. onion, chopped
1 green pepper, chopped
3 stalks celery, chopped
2 carrots, thinly sliced
1/2 lb. mushrooms, sliced
1 tbsp. oil
1 tbsp. water
2-3 cloves garlic, crushed
2 (16 oz.) cans kidney beans, drained
1 (16 oz.) can tomatoes
1 (16 oz.) can stewed tomatoes
1 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. marsala (optional)

In a 4 quart heavy-duty pan, put the oil, water, and garlic. Using medium heat, cook (stirring occasionally) the raw vegetables in the same pan until tender. Add beans, tomatoes, and spices. Simmer over low to medium heat for several hours. If desired, sprinkle with Parmesan cheese when serving.

Note: I sometimes add broccoli chunks and/or 1-2 cups of cooked brown rice. I use low sodium tomatoes and beans.