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