3 large carrots, peeled and coarsely chopped
1 small rutabaga, coarsely chopped
3 stalks celery, coarsely chopped
1 cup raw peanuts

1-2 cups kidney beans
1 large onion, coarsely chopped
2 tablespoons extra-virgin olive oil
8 cloves garlic, chopped
4 cups water 
1/4 cup dried mushroom (your choice) pieces
1/4  teaspoon dried (or 1 tablespoon fresh) thyme
1/4 teaspoon dried (or 1 tablespoon fresh) basil
fresh cilantro to taste
salt and pepper to taste

 
Instructions

1. Preheat oven to 450 degrees F. Place the carrots, rutabaga, celery, peanuts, kidney beans and onion in a nonstick pan with the olive oil. Toss to coat everything, and bake for 10 minutes.

2. Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are somewhat browned.

3. Remove pan from oven, add 1 cup of water, and stir to loosen any anything that may be stuck. Pour this into a pot with the remaining ingredients and bring to a boil on the stovetop. Reduce heat, cover, and simmer for 30-45 minutes.