Title: Southwestern Three Bean Soup (Miami Herald)
Categories: 2, Vegetarian, Soups/stews, Main dish
Yield: 2 Servings

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 ts 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.

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