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Ingredients

• 4 quart water - (16 c.)
• 6 c. chicken stock
• 2 x potatoes peeled, sliced
• 2 x carrots peeled, sliced
• 2 x celery stalks with leaves sliced
• 2 c. diced peeled eggplant
•     (abt 1/2 of an eggplant)
• 1 med onion minced
• 1 c. frzn yellow corn
• 2/3 c. diced canned roasted red pepper
• 1/2 c. tomato sauce
• 1/2 c. shelled pistachios
• 1/2 c. roasted cashews
• 1/2 c. minced fresh Italian parsley
• 1/4 c. lemon juice
• 1/4 c. butter
• 3 Tbsp. sugar
• 1/2 tsp curry pwdr
• 1/2 tsp freshly-grnd black pepper
• 1/4 tsp thyme
• 1 x bay leaf
• 1 dsh marjoram
• 1 dsh nutmeg
•     Salt to taste

Description

Combine All Ingredients In A Large Pot Over High Heat. Bring To A Boil, Then Reduce Heat And Simmer For 4 To 5 Hrs Or Possibly Till Soup Has Reduced By More Than Half, And Is Thick…

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