• 1/4 cup mung peas
  • 1/4 cup azuki peas
  • 1/4 cup lentils and/or split peas
  • cranberry beans – enough to cover the bottom of
  • ettle
  • 1 1/2 bunches celery
  • 1 lb carrots
  • 4 large yellow onions
  • 1 bunch bok choy
  • 1/2 cup chard
  • 1 medium potato
  • any vegetable to taste – solid ones first, leafy ones last
  • 1 tomato
  • 1/4 lb sliced mushrooms
  • 2 cubes beef or chicken bouillon
  • 1-2 cups red wine (any cheap, dry red goofy)
  • grated parmesan cheese

Use a large pot (can be picked up for about a quarter at most thrift shops) of 1 gallon or more capacity. Put enough water in the kettle to come up 2-3 inches up the sides. Pour in cranberry beans and other beans and peas, 1 sliced onion, and 3 stalks chopped celery, including leafy part.

Season with liberal/radical amounts of salt, black pepper, celery salt, thyme, oregano.

Season conservatively with bay leaves, allspice.

Season fascistically with cayenne or curry powder

Season piggishly with chili powder

  1. Let this first part cook for 45 minutes to 1 hour. As it comes to a boil, stir occasionally.
  2. Now during the first hour of cooking, get away from the stove, sit down, roll one, have some tea, look out the window – relax.
  3. After one hour begin adding vegetables – hard ones first – celery, carrots, potato, etc.
  4.  Put in leafy vegetables after the second hour.
  5. Add mushrooms and tomato in the last 20 minutes, wine in the last 5 minutes.

Sprinkle with parmesan cheese before serving.