Hearty Vegetable and Bean Soup

• 60g butter
• 2 large onions, chopped
• 2 cloves garlic, crushed
• 2 teaspoons cumin
• 1/4 cup plain flour
• 1 red capsicum, chopped
• 2 stalks celery, chopped
• 1 x 440g can tomatoes, chopped
• 1 small turnip, chopped
• 2 carrots, chopped
• 1 small swede, chopped
• 1/2 cup tomato paste
• 1 1/2 tablespoons VEGEMITE
• 1 1/2 tablespoons chopped rosemary
• 10 cups water
• pinch brown sugar
• salt and pepper, to taste
• 2 tablespoons chopped parsley
• 300g can chickpeas (garbanzo beans), drained
• 300g can red kidney beans, drained
• extra chopped parsley , for serving

1. Heat the butter and saute the onion and garlic for 3-5 minutes.
2. Add the flour and cook gently over the heat stirring continuously until nut brown.
3. Add the vegetables, tomato paste, Vegemite*, rosemary and water.
4. Bring to the boil then simmer for 1 hour and 10 minutes.
5. Add the remaining ingredients and simmer a further 15-20 minutes.
6. Serve sprinkled with extra parsley.
7. NB: Extra water may be required if soup becomes too thick!

butter, onions, garlic, cumin, flour, red, stalks celery, carrots, swede, tomato paste, vegemite, rosemary, water, brown sugar, salt, parsley, chickpeas, red kidney beans, parsley

Taken from www.kraftrecipes.com/recipes/hearty-vegetable-bean-soup-103972.aspx (may not work)