Place olive oil in a large pot over medium heat.
Add onions and cook for 2-3 minutes, stirring occasionally.
Add garlic and parsley. Cook for another 2-3 minutes until onions are translucent.
Stir in carrots, diced tomatoes, kidney beans and broth.
Add veggies, chili powder, salt, and pepper.
Stir it all together and bring the soup to a gentle boil.
Drop the heat to low, cover the soup, and let it simmer for 15-20 mins or until you can easily pierce the carrots with a fork.