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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.

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