In 5-quart saucepan, saute onion in oil until golden.
Stir in carrots, chicken broth, tomatoes, chili sauce,
brown sugar, vinegar, Worcestershire sauce, and
mustard. Mash half of beans with fork; add mashed
beans and whole beans to soup. Blend well. Bring to a
boil. Cover. Reduce heat and simmer 30 minutes or
until carrots are tender. Stir in SPAM and parsley.
Simmer 2 minutes.