Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      quarts        water
   6      cups          chicken stock
   2                    potatoes -- peeled & sliced
   2                    carrots -- peeled & sliced
   2      stalks        celery -- with tops
   2      cups          peeled & diced eggplant
   1      medium        onion -- chopped
   1      cup           frozen yellow corn
     2/3  cup           canned roasted red pepper -- diced
     1/2  cup           tomato sauce
     1/2  cup           shelled pistachios
     1/2  cup           roasted cashews
     1/2  cup           chopped fresh Italian parsley
     1/4  cup           lemon juice
     1/4  cup           butter
   3      tablespoons   sugar
     1/2  teaspoon      curry powder
     1/2  teaspoon      pepper
     1/4  teaspoon      thyme
   1                    bay leaf
   1      dash          marjoram
   1      dash          nutmeg

Preparation:

1. Combine all ingredients in a large pot over high heat. 2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chile. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot. Notes: Because of the extreme reduction, I found that the salt in the chicken stock was enough for the recipe. However, if you use a stock that isn't so salty, you may find you need to add extra salt to the soup