1/2 md Onion, red — diced
1 md Carrot — diced
2 sm Parsnips, diced
1 1/4 c — water
1 c Kidney beans — drained
1 c Chickpeas — drained
1 c Baby limas — frozen
4 c Peeled tomatoes, canned
1 c Vegetable stock
1 t Cumin, ground
2 ts Chili powder
Salt and pepper to taste
Place onion, carrot, parsnips, and 1/4 c water in a large saucepan. Saute 5 min. Add kidney beanns, chick peas, lima beans, stock, remaining water, cumin and chili powder. Break up tomatoes with a spoon or knife and bring to a simmer. Simmer 20 min. add salt and pepper to taste.