Heat 2tbsp oil in a large soup pot; add onions and sauté till they turn translucent, about 5-6 minutes.
Add garlic, caraway seeds, salt and pepper and cook for another minute.
Add potatoes, carrots, TVP chunks, bay leaves, tomato puree & tomato paste along with 3 cups of water. Cover and cook for about 25-30 minutes or until the veggies are tender.
Add kidney beans & peas, cook till they are heated through. Serve hot with rice, polenta or bread. It tasted awesome reheated for lunch too.