Tom's Mulligatawny Soup

Melt margarine in a stockpot over medium heat. Cook and stir apples celery onion carrot and bell pepper in melted margarine until tender about 5 minutes.

Stir flour curry powder salt and black pepper into the vegetable mixture. Pour chicken stock over the mixture; add tomatoes and cloves. Add the diced chicken and parsley; bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until the chicken is cooked through about 30 minutes.