Winter Comfort Soup

This is inspired by my good Aussie friend, she calls it her blood bean soup. Basically its just lots of winter veggies and kidney beans. YUM! my kind of winter food. I froze half, which will be my lunch for next week.

10 medium sized servings (approx)
1 large carrot or 2 small
2 medium sized onions
1 parsnip - not necessary but yummy
3 celery stalks + leaves
2-3 dl kidney beans
5-8 brown champion mushrooms - can also be skipped
1 red or green or yellow paprika/capsicum
1 cube mushroom stock
1 cube veggie or chicken stock
2 tsp oil
salt & pepper
2 drops worcestershire sauce - also not a must
2 pinches dried flacked chili
1 liter + 3 dl water

1. Chop all the veggies into about 1x1 cm cubes.
2. Fry the onions in oil till shiny but not soft.
3. Add the veggies. Fry for about 4-6 min, you just want to get it all shinny looking form the oil, pre heated.
4. Season.
5. Add the water + stock cubes.
6. Allow this to cook with half a lid on for about 45-50 min, low heat, it should be simmering not full blast boiling.

My advice is to eat this soup with a good sour dough bread with a slice or two of a good ripe old cheese, lena back and exhale, relax, enjoy.