In a Dutch oven, brown ground beef until no longer pink. Drain off fat.
Stir in flour. Add undrained tomatoes, kidney beans, the 2 cups chopped onions, tomato paste, water, chili powder, parsley, dillweed, oregano, basil, pepper, and salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, stirring occasionally.
Ladle into warm soup bowls. Top with chopped onion, sour cream and shredded cheese, if you like. Makes 4 servings.
To reduce the sodium, omit the salt.