Combine the onions, garlic, and olive oil in a soup pot. Cover and saute on medium heat for about 8 minutes, stirring occasionally, until the onions are softened. Add the carrots, celery, bell peppers, oregano, thyme, basil, marjoram, and cayenne . Cover and cook for another 5 to 10 minutes, stirring to prevent sticking. When the vegetables are just tender, stir in the tomatoes, kidney beans, mustard, brown sugar and okra, if desired. Simmer gently for 5 to 10 minutes. Add salt and pepper to taste and serve topped with parsley or scallions.

1. Serve these beans on rice (maybe topped with salsa) or in bowls as a stew.

2. The flavors blend better if you simmer longer at the end.

3. Try it hotter if you wish - I added 1/4 teaspoon cayenne (instead of a pinch) and a pinch of crushed red pepper.