Southwestern Three Bean Soup(Miami Herald)

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.