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How To make Southwestern Three Bean Soup(Miami Herald)

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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.

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