3 tbsp. vegetable oil, divided
1 1/2 to 2 c. onion, chopped
3 cloves garlic, minced
4 oz. fresh mushroom sliced
1 lg. green pepper, chopped
3 stalks celery, sliced
1/2 c. chopped carrot
2 tbsp. chili powder
1/2 tsp. basil, crushed
1/4 tsp. oregano, ground
1/4 tsp. marjoram, crushed
1/2 tsp. black pepper
1 can (15 oz.) tomato sauce
1 can (14 oz.) plum tomatoes in juice
1/3 c. extra spicy catsup
1/3 tsp. Worcestershire sauce
3/4 c. med.. grain bulgur wheat
1 can (6 oz.) vegetable juice
1 can red kidney beans, drained
1 can cannellini beans
1 can pitted ripe olives, drained and sliced

In large kettle, heat 2 tbsp. oil. Add onion and garlic. Cook 5 minutes until onion is tender. Add mushroom, green pepper, celery, carrot, chili powder, cumin, basil, oregano, marjoram and pepper. Saute 8 minutes or until tender. Add tomato sauce, tomatoes and juice, catsup and Worcestershire sauce. Cover and simmer 30 minutes. Meanwhile, heat remaining 1 tablespoon oil. Add bulgur wheat, cook for 10 minutes. Add vegetable juice, cover and simmer 10 to 15 minutes. Stir wheat and beans into kettle. Simmer, uncovered, 30 minutes. Stir in olives.

I omitted the catsup and added an extra 6 oz. of V-8 juice and substituted the beans with 1 can pinto and 1 can of great northern.