Vegetables and Black Beans and Farro...Oh My!

The weather these days has been rainy, gloomy, and gray.  Nothing makes cold weather more bearable than a nice piping hot pot of soup!  Something hearty and delicious that will hit the spot and make the house smell like herbs and vegetables twining together.  In a large soup pot saute two sliced stalks of celery, two red potatoes that have been quartered and diced, two parsnips (peeled and sliced), one leek that has been halved and sliced, and 1 large or 2 small sweet potatoes (peeled, quartered, and diced).  Cook for about 5 minutes, then add one tsp. of tarragon, two tsp. of garlic powder, 2 tsp. coriander, one tsp. chili powder, salt and pepper.  Cook for an additional 2 minutes.  Add one carton of vegetable stock, 2 c. of water, one can of diced tomatoes, one can of black beans (drained), one bay leaf, two sprigs of thyme, two sprigs of oregano and 10 basil leaves (julienned).  Bring to a simmer and add 1/2 c. of frozen corn, 1/2 c. frozen peas, 1/3 c. of farro and one package of fresh spinach leaves. Cover and simmer for 30 minutes.  As healthy shmealthy as this soup sounds it sure was tasty, too!