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• 1 medium onion, chopped
  
• 3 to 4 cloves garlic, crushed
  
• 3 medium carrots, chopped
  
• 2 stalks celery, chopped
  
• 2 teaspoons paprika
  
• 1 teaspoon turmeric
  
• 1 bay leaf
  
• Kosher salt
  
• Dash of cayenne pepper
  
• Dash of cinnamon
  
• Water or vegetable stock to cover (about 1 1/2 quarts)
  
• 1 large sweet potato, chopped
  
• 1 parsnip, chopped
  
• 1 zucchini, chopped
  
• 1 cup cherry tomatoes
  
• 1 3/4 cups chickpeas, lima beans or lentils, cooked
  
• Olive oil for sauteing (about 2 tablespoons)
  
• 1 medium onion, sliced

In a soup kettle, saute onion, garlic, celery, carrots and seasonings for 10 minutes. Cover with water or stock. Bring to boil, lower flame and simmer, covered, for 15 minutes.

Add remaining vegetables, peas or beans; simmer 1/2 hour more or until vegetables are tender.

Meanwhile pour olive oil into a skillet; add the second onion. Saute until browned but not burnt. Add onion to the soup. Stir thoroughly; simmer 15 minutes more. Serves 12.

Thursday, September 05, 2002