Ingredients:

• 2 large onions, chopped
• 2 carrots, sliced
• 1 parsnip, chopped
• 1 celery root, chopped
• 2 ripe tomatoes, diced
• 1 large potato, diced
• 1 cup whole kernel corn
• 1 cup cabbage, chopped
• 1 cup kidney beans
• 1 red bell pepper, chopped
• 2 tablespoons fresh parsley, chopped
• salt, pepper

Directions:
Put the onions, celery, carrots, parsnip, beans and potatoes in a soup pot, half filled with water. Bring it to a boil, then reduce the heat and simmer for 20 minutes. Add salt, tomatoes, cabbage, corn and bell pepper. Simmer until all vegetables are tender (which is probably 10-15 minutes). Add parsley. Simmer for 2-3 minutes. Serve hot, with fresh ground black pepper sprinkled on top.

Recipe variant: for more flavor, you can saute the onions in extra virgin olive oil before adding them to the soup.