2 tablespoon olive oil
1/2 cup chopped onion
1 chopped green pepper
One 16-ounce can tomatoes chopped, juice
One 16-ounce can tomato puree
2 tablespoons chili powder
1/4 teaspoon salt
1 cup sliced mushrooms
2 small cloves garlic pressed
Two 16 ounce cans kidney beans, undrained
In soup pot, saute onion and green pepper in olive oil until tender. Add remaining ingredients, simmer and cover for 30 minutes. Simmer uncovered 30 minutes. Adjust seasoning. Best when onion, pepper and mushrooms are sliced thick.
