Ingredients
- 2 parsnips
- 1 carrot (diced)
- 1 baby limas (frozen)
- 1/2 onion
- 650 gr tomatoes (peeled)
- 300 ml water
- 260 gr kidney beans (drained)
- 200 gr chickpeas (drained)
- 240 ml vegetable stock
- 6 gr chili powder
- 2 gr cumin
Place onion, carrot, parsnips, and quarter 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.
