• 1 tablespoon of olive oil
• * 1 medium onion - chopped
• * 1 1/2 pounds of mixed root vegetables
• * 1 1/2 pounds of mixed vegetables
• * 1 teaspoon of garlic - crushed
• * 2 teaspoons of curry powder
• * 1/4 cup of fresh parsley - chopped
• * 2 bay leaves
• * 4 cups of chicken stock (or vegetable stock)
• * 2 small zucchini - chopped
• * 1 can of red kidney beans (15 ounces) - rinsed and drained
• * 1 can of black-eyed peas (15 ounces) - rinced and drained

1. Heat oil in a heavy stock pot or Dutch oven.
2. Add all the vegetables, except the zucchini, parsley and beans.
3. Cook over high heat for 4-5 minutes, stirring constantly.
4. Add the garlic, curry powder and the bay leaves and continue cooking for 2-3 minutes.
5. Pour in the stock, there should be enough to cover all the vegetables.
6. Bring to a boil and then reduce heat to simmer, cover and simmer for 20 minutes.
7. Add the beans and cook for another 10 minutes.
8. Remove bay leaf.
9. Puree about 1/3 to 1/2 of the soup in a blender.
10. Return puree to the pot and bring to a boil.
11. Then add the zucchini and parsley and continue cooking for another 3-4 four minutes.
12. Add salt and pepper as needed.
13. Adapted From:
14. Good Housekeeping’s Complete book of Vegetarian Cookery

This thick, creamy winter soup cooks up in just 35 minutes and makes a hearty main course.