Recipe - Southwestern Three Bean Soup (Miami Herald)

One half md Onion, red; minced
1 md Carrot; minced
2 small Parsnips, minced
1 One fourth cup ;water
1 cup Kidney beans; drained
1 cup Chickpeas; drained
1 cup Baby limas; frozen
4 cup Peeled tomatoes, canned
1 cup Vegetable stock
1 teaspoon Cumin, ground
2 teaspoon Chili powder
Salt and pepper to taste

Place onion, carrot, parsnips, and One fourth cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini